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Creamy Ranch Taco Pasta Salad

Creamy Ranch Taco Pasta Salad

This Creamy Ranch Taco Pasta Salad is a flavorful weeknight wonder, perfect for busy weeknights, potlucks, or casual gatherings. It's a vibrant, crowd-pleasing dish that’s as easy to make as it is delicious to eat!
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Prep Time 30 minutes
Chill Time 30 minutes
Total Time 30 minutes
Course: Main Course, Salad
Cuisine: American, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 pound rotini pasta or your favorite short pasta shape
  • 1 pound ground beef or ground turkey
  • 1 packet taco seasoning (1 ounce)
  • 1/2 cup water
  • 1 cup cherry tomatoes halved
  • 1 cup cooked corn (canned, frozen, or fresh)
  • 1/2 cup black beans rinsed and drained
  • 1/2 cup red onion chopped
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup fresh cilantro chopped
For the Creamy Ranch Dressing
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons milk (or buttermilk for extra tang)
  • 1 tablespoon dried ranch seasoning mix
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste salt
  • to taste freshly ground black pepper

Equipment

  • Large pot,
  • Large skillet
  • Medium Bowl
  • Large mixing bowl

Method
 

  1. Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process and prevent it from sticking. Set aside.
    1 pound rotini pasta
  2. While the pasta is cooking, heat a large skillet over medium-high heat. Add the ground beef or turkey and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
    1 pound ground beef or ground turkey
  3. Stir in the taco seasoning and 1/2 cup of water into the skillet with the browned meat. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened. Remove from heat and let it cool slightly.
    1 pound ground beef or ground turkey, 1 packet taco seasoning, 1/2 cup water
  4. In a medium bowl, whisk together the mayonnaise, sour cream, milk (or buttermilk), dried ranch seasoning mix, garlic powder, and onion powder. Season with salt and pepper to taste.
    1 cup mayonnaise, 1/2 cup sour cream, 2 tablespoons milk, 1 tablespoon dried ranch seasoning mix, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, to taste salt, to taste freshly ground black pepper
  5. In a large mixing bowl, combine the cooked and drained pasta, the seasoned taco meat, halved cherry tomatoes, cooked corn, rinsed black beans, chopped red onion, shredded cheddar cheese, and chopped fresh cilantro.
    1 pound rotini pasta, 1 pound ground beef or ground turkey, 1 cup cherry tomatoes, 1 cup cooked corn, 1/2 cup black beans, 1/2 cup red onion, 1/2 cup shredded cheddar cheese, 1/4 cup fresh cilantro
  6. Pour the creamy ranch dressing over the pasta mixture. Gently toss everything together until all ingredients are evenly coated with the dressing.
    1 pound rotini pasta, 1 pound ground beef or ground turkey, 1 cup cherry tomatoes, 1 cup cooked corn, 1/2 cup black beans, 1/2 cup red onion, 1/2 cup shredded cheddar cheese, 1/4 cup fresh cilantro
  7. For best flavor, cover the bowl and refrigerate the Creamy Ranch Taco Pasta Salad for at least 30 minutes. This allows the flavors to meld together.
  8. Give the salad a another quick toss before serving. Enjoy chilled or at room temperature.

Notes

This pasta salad is best served cold or at room temperature. It is not recommended for freezing.
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