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Loaded Taco Pasta Salad Recipe Easy Homemade Creamy Lime Dressing

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A quick and flavorful loaded taco pasta salad featuring taco-seasoned meat, crunchy veggies, and a creamy lime dressing that balances smoky and tangy flavors perfectly.

Ingredients

Scale
  • 8 ounces (225 grams) rotini or elbow macaroni
  • 1 pound (450 grams) ground beef or turkey, browned and seasoned with taco seasoning
  • 2 tablespoons taco seasoning
  • 1 cup (165 grams) black beans, rinsed and drained
  • 1 cup sweet corn (fresh or thawed frozen)
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped (optional)
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup (120 ml) mayonnaise
  • 1/4 cup (60 ml) sour cream
  • Juice of 2 fresh limes (about 3 tablespoons or 45 ml)
  • 1 teaspoon honey
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of rotini or elbow macaroni and cook according to package instructions, usually 8-10 minutes, until al dente. Drain in a colander and rinse under cold water to stop cooking and cool the pasta. Set aside to drain completely.
  2. While the pasta cooks, heat a skillet over medium-high heat. Add 1 pound (450 grams) ground beef or turkey and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes. Drain excess fat if needed. Stir in 2 tablespoons taco seasoning and 1/4 cup (60 ml) water. Simmer for 2-3 minutes until the seasoning is well absorbed. Remove from heat and let cool slightly.
  3. In a medium bowl, whisk together 1/2 cup (120 ml) mayonnaise, 1/4 cup (60 ml) sour cream, juice of 2 limes (about 3 tablespoons or 45 ml), 1 teaspoon honey, 1/2 teaspoon garlic powder, and salt and pepper to taste. Whisk until smooth and creamy. Taste and adjust lime or honey to your preference.
  4. In a large mixing bowl, add the cooled pasta, taco-seasoned meat, 1 cup (165 grams) black beans (rinsed and drained), 1 cup (about 150 grams) corn kernels, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 1 cup shredded cheddar cheese, and 1/4 cup chopped fresh cilantro.
  5. Pour the creamy lime dressing over the salad. Use a large spoon or spatula to gently toss everything together until evenly coated.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, give it one last gentle toss and garnish with extra cilantro or a squeeze of lime if desired.

Notes

Rinse pasta under cold water after cooking to prevent mushiness. Use fresh lime juice for best flavor. Simmer taco seasoning with water to infuse meat. Dressing can be made ahead. Toss salad gently to preserve ingredient texture. For lighter or dairy-free versions, swap mayonnaise and sour cream with Greek yogurt or vegan alternatives.

Nutrition

Keywords: taco pasta salad, creamy lime dressing, quick pasta salad, taco seasoning recipe, easy dinner, potluck recipe, ground beef pasta salad

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