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Taco Pasta Salad

Taco Pasta Salad

Course Side Dish
Cuisine American
Keyword cold pasta salad, summer salad recipe, Taco pasta salad
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8
Calories 642kcal
Author Lauren


  • 1 pound pasta
  • 2 pounds ground beef
  • 4 tablespoons taco seasoning
  • 15 ounce can black beans
  • 2 cups cherry tomatoes halved
  • 1 small onion diced
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream


  • Cook pasta according to directions on the box for al dente, drain the pasta and then rinse under cold water.
  • While the pasta is cooking cook the ground beef over medium heat, once cooked drain the meat and add 2 tablespoons of taco seasoning and mix well. Remove from heat while the pasta finishes cooking.
  • Wash and dice the tomatoes and chop the onion.
  • Shred the cheddar cheese if you are not using preshredded and set it aside.
  • Pour the black beans into a colander and rinse, then drain and set aside.
  • Stir the remaining 2 tablespoons taco seasoning into the sour cream.
  • In a large mixing bowl combine the pasta, beef, black beans, tomatoes, onions, cheese, and toss well to combine everything.
  • Add in the sour cream mixture and mix well.
  • Serve immediately or store in the fridge.


Calories: 642kcal | Carbohydrates: 56g | Protein: 41g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 586mg | Potassium: 824mg | Fiber: 6g | Sugar: 4g | Vitamin A: 764IU | Vitamin C: 12mg | Calcium: 287mg | Iron: 5mg