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A large white bowl of Creamy Ranch Taco Pasta Salad with ground beef, corn, beans, and a creamy dressing, topped with cilantro.
Lady Maria

Loaded Creamy Ranch Taco Pasta Salad

A delightful collision of two American comfort foods, this hearty pasta salad features perfectly cooked rotini, seasoned ground beef, and fresh veggies. It's all tossed in a zesty, creamy ranch and taco-seasoned dressing, making it a crowd-pleasing favorite for any potluck or barbecue.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course, Side Dish
Cuisine: American, Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb rotini pasta
  • 1 lb lean ground beef 90/10
  • 2/3 cup water as per taco seasoning packet
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 2-3 tablespoons milk, or as needed
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 pint cherry tomatoes, halved
  • 1/2 medium red onion, finely diced
  • 3 green onions, sliced, divided
  • Salt, for pasta water

Equipment

  • Large Pot
  • Colander
  • large skillet
  • wooden spoon or spatula
  • Large mixing bowl
  • Medium mixing bowl
  • whisk
  • Chef’s knife
  • Cutting board
  • Measuring cups
  • Measuring spoons

Method
 

  1. Cook the pasta: Bring a large pot of generously salted water to a boil. Add the rotini and cook according to package directions until al dente. Drain immediately and rinse under cold running water until completely cool. Set aside in a large bowl.
  2. Cook the beef: While the pasta cooks, brown the ground beef in a large skillet over medium-high heat, breaking it apart with a spoon. Once cooked through, drain off any excess grease.
  3. Season the beef: Return the skillet to the heat. Add most of the taco seasoning packet (reserving about 1 tablespoon for the dressing) and the water. Simmer, stirring occasionally, until the liquid has mostly absorbed. Remove from heat and let it cool to at least room temperature.
  4. Make the dressing: In a medium bowl, whisk together the mayonnaise, sour cream, dry ranch seasoning mix, and the reserved 1 tablespoon of taco seasoning until smooth.
  5. Thin the dressing: Whisk in the milk, a little at a time, until the dressing reaches a pourable but still creamy consistency.
  6. Combine the salad: To the large bowl with the cooled pasta, add the cooled ground beef, halved cherry tomatoes, diced red onion, sliced black olives, and about 1.5 cups of the shredded cheddar cheese.
  7. Toss to coat: Pour about two-thirds of the dressing over the salad ingredients. Gently toss until everything is evenly coated. Add more dressing if needed to reach your desired creaminess.
  8. Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give the salad a final stir, adding a splash of reserved dressing if needed. Garnish with the remaining shredded cheese and sliced green onions.

Notes

Tips for Success: Don't forget to generously salt your pasta water for the best flavor. For easy assembly, you can cook the pasta and beef and chop the veggies a day in advance. Reserve a little dressing to stir in just before serving, as the pasta will absorb it as it sits. Always taste and adjust seasoning before serving; a squeeze of lime juice can brighten the flavors.
Variations: Substitute ground beef with ground turkey, chicken, or a mix of black beans and corn for a vegetarian option. Use Greek yogurt instead of sour cream, or try a Colby Jack or Mexican cheese blend. For extra flavor and crunch, add diced bell peppers, corn, a finely diced chipotle pepper to the dressing, or top with crushed Doritos or Fritos just before serving.