Taco Pasta Salad is an easy and delicious dish the whole family will love. All your favorite taco ingredients combine to create a refreshing cold salad with the perfect blend of crunchy and softer textures.
I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.
With that said, rest assured that Cabot Cheese is a brand I use and love. I’m excited to share a series of recipes with you that I developed specifically for this contest to highlight Cabot Cheese. Did you know that Cabot Creamery is a cooperative owned by 800 farm families throughout New England and New York, and 100% of the profits go back to the farmers? Neither did I. Pretty cool though. Plus, I love that the family farms in Cabot’s cooperative care about sustainable dairy farming.
Let’s dive into that Taco Pasta Salad, shall we? I used Cabot Seriously Sharp Cheddar Cheese in this recipe because it’s one of my favorites, but you could use any of their cheddars that you like. I absolutely love the crunch that the sweet peppers, corn, and romaine add to this salad. You could even top it with some broken tortilla chips for a little extra crunch if you’d like.
This is one of those recipes that is absolutely perfect to feed a crowd. It’s a definite winner at potlucks, large family gatherings, and perfect for a game day spread. However, if you don’t find yourself needing to feed ten (or more) people, then feel free to cut the recipe in half. It will be a perfect family friendly dinner.
You’ll also love that this pasta salad recipe is totally customizable. For instance, feel free to use green bell peppers instead of the orange and yellow that I used. Want to use pinto beans instead of black beans? Go for it. Prefer ground beef in place of ground turkey? Yep, you can swap. Don’t eat meat, try jackfruit or seasoned tofu crumbles. Get the idea?
Whatever you decide to adjust, just give this Taco Pasta Salad a try. It’s southwest flavors will definitely win over your friends and family. My neighbors devoured the bowl I took over to share with them 😊
FAQs:
Yes, you can prepare this salad ahead of time; however, wait to dress it until just before serving. I would also prep the romaine, and store it separately from the rest of the salad so it doesn’t become wilted mixed in with the other ingredients. This salad really does need to be eaten the day it is dressed since the romaine will become slightly soggy in the dressing overnight.
I used Risoni, a gluten-free orzo like pasta that is made with chickpeas and lentils. You could also use regular orzo if you’re not worried about the recipe being gluten-free. If you want to use a larger pasta such as fusilli, I would use about ⅔ of the amount called for in the recipe. You don’t want it to be too pasta heavy.
I used my Avocado Crema to dress this salad, but you can definitely use whatever dressing you like. For a lighter dressing, try combining avocado oil, lime juice, honey, salt and pepper, and cumin and/or chipotle. Ali over at Gimme Some Oven has a delicious Honey Chipotle Salad Dressing if you want to go a little lighter. You could also use your favorite store-bought dressing. I’ve had taco salad in the past with a French dressing, and it’s a surprisingly good flavor combo. Not as good as my Crema, though 😉
Ingredients for Taco Pasta Salad:
- Ground turkey: Lean protein makes this a hearty meal.
- Black Beans: Add a ton of fiber.
- Orzo: Use any small pasta that you like.
- Romain lettuce: I like the crunch romaine adds, but feel free to use any salad greens that you like.
- More veggies: Bell peppers, tomato, onion, and corn all add a ton of flavor and textures.
- Cheddar cheese: I prefer a sharp cheddar in this recipe to stand up to all the other flavors happening.
- Olives: Optional, but we love them.
- Avocado crema: It's what we used to dress our pasta salad.
How to Make Taco Pasta Salad:
- Begin by preparing your pasta and cooking the ground turkey. Prepare the pasta according to the package directions. Make sure to rinse well in cold water to stop the cooking process when the pasta is finished cooking. Cook the ground turkey in a skillet over medium high heat. Break it apart as it cooks so you have small crumbles of meat. I used my taco seasoning blend, but you could also use a store-bought seasoning blend. Drain any liquid from the turkey when it is finished cooking, and set it aside to cool.
- Next, prep the rest of your ingredients. Drain and rinse both the black beans and sliced olives. Add to a large bowl (really large).
- Place your corn (if using frozen) in a colander, and rinse under cool water to thaw. Add to the bowl with the other ingredients when thawed and drained.
- Next, chop the grape tomatoes, sweet peppers, and onion, and add to the bowl.
- Grate an 8-ounce block of Cabot Seriously Sharp Cheddar directly into the bowl.
- Finally, chop your romaine lettuce. Simply slice the bottom off the head of romaine, then slice across every half an inch.
- When the pasta and turkey are cool enough to not melt the cheese, add to the rest of the ingredients. Give everything a good stir (gently) to evenly distribute all the ingredients. Just before serving, mix in your favorite salad dressing.
- Note: If you’re prepping this salad ahead of time, mix together all the ingredients except the lettuce and dressing. When ready to serve, simply add the lettuce and dressing to the bowl, and mix well.
Serving Suggestions:
- Yep, this recipe makes A LOT of Taco Salad. If you’re not feeding a crowd, simply cut the recipe in half.
- Find more fiesta friendly recipes for your gathering.
- Optional: Top with broken tortilla chips for additional crunch.
- Make it vegetarian by omitting the ground turkey or substituting your favorite meat free option.
- Add extra spice by adding fresh or pickled diced jalapeños.
- If you like it, add cilantro. I didn’t add it because the Avocado Crema I dressed it with has a good amount of cilantro in it already.
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Recipe Notes:
- If you’d like to keep this recipe gluten-free, use a gluten-free pasta. I used Risoni from Trader Joe’s. It’s made with chickpeas and lentils, and about the same size as orzo. Plus, I like the fun color. Explore Cuisine also has a gluten-free risoni, and I've had good luck with some of their other pasta alternatives.
Did you make this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or a review in the comments section at the bottom of the page. Are you following along on Pinterest, Instagram, or Facebook?
More Potluck Salads to Love:
Explore all the Salad recipes from Inspired Fresh Life.
Taco Pasta Salad
Taco Pasta Salad is an easy and delicous dish full of fresh veggie crunch. It's perfect for meal prep or to feed a crowd.
Ingredients
- 1 pound ground turkey
- 1 ½ cups orzo (uncooked)
- 1 can black beans, drained and rinsed
- 1 ½ cups corn kernels (I used frozen.)
- 4 oz can of sliced black olives
- 2 cups tomato, chopped
- 1 cup sweet peppers, chopped
- ½ cup red onion, chopped
- 8 ounces Cabot Seriously Sharp Cheddar Cheese, shredded
- 2 heads romaine lettuce, about 8 cups
Instructions
- Begin by preparing your pasta and cooking the ground turkey. Prepare the pasta according to the package directions. Make sure to rinse well in cold water to stop the cooking process when the pasta is finished cooking. Cook the ground turkey in a skillet over medium high heat. Break it apart as it cooks so you have small crumbles of meat. I seasoned the meat with my taco spice blend, but you could also use a store-bought seasoning blend. Drain any liquid from the turkey when it is finished cooking, and set it aside to cool.
- Next, prep the rest of your ingredients. Drain and rinse both the black beans and sliced olives. Add to a large bowl (really large).
- Place your corn (if using frozen) in a colander, and rinse under cool water to thaw. Add to the bowl with the other ingredients when thawed and drained.
- Next, chop the grape tomatoes, sweet peppers, and onion, and add to the bowl.
- Grate an 8-ounce block of Cabot Seriously Sharp Cheddar directly into the bowl.
- Finally, chop your romaine lettuce. Simply slice the bottom off the head of romaine, then slice across every half an inch.
- When the pasta and turkey are cool enough to not melt the cheese, add to the rest of the ingredients. Give everything a good stir (gently) to evenly distribute all the ingredients. Just before serving, mix in your favorite salad dressing.
- Note: If you’re prepping this salad ahead of time, mix together all the ingredients except the lettuce and dressing. When ready to serve, simply add the lettuce and dressing to the bowl, and mix well.
Notes
- Yep, this recipe makes A LOT of Taco Salad. If you’re not feeding a crowd, simply cut the recipe in half.
- Optional: Top with broken tortilla chips for additional crunch.
- Make it vegetarian by omitting the ground turkey or substituting your favorite meat free option.
- Add extra spice by adding fresh or pickled diced jalapeños.
- If you like it, add cilantro. I didn’t add it because the Avocado Crema I dressed it with has a good amount of cilantro in it already.
Nutrition Information
Yield 10 servings Serving Size 1Amount Per Serving Calories 351Total Fat 18gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 71mgSodium 372mgCarbohydrates 27gFiber 5gSugar 4gProtein 23g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile. The nutritional information does not include the salad dressing.
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