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A large white bowl filled with Creamy Ranch Taco Pasta Salad, garnished with shredded cheese, tomatoes, and cilantro.

Creamy Ranch Taco Pasta Salad

This Creamy Ranch Taco Pasta Salad is a vibrant and hearty creation that bridges the gap between a zesty taco night and a classic, comforting pasta salad. It features seasoned ground beef, crisp veggies, and tender pasta, all coated in a cool, creamy ranch dressing with a taco-spiced twist. It's a crowd-pleasing masterpiece perfect for potlucks, BBQs, or weeknight dinners.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 10
Course: Main Course, Salad, Side Dish
Cuisine: American, Tex-Mex
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lean ground beef 90/10 or 93/7
  • ⅔ cup water
  • 1 ½ cups thick, creamy ranch dressing
  • ½ cup sour cream or full-fat Greek yogurt
  • 2 cups shredded sharp or medium cheddar cheese
  • 1 pint grape or cherry tomatoes, halved
  • ½ cup red onion, finely diced
  • 2 cups chopped romaine lettuce
  • 1 cup crushed tortilla chips or Doritos, for topping
  • Salt, for pasta water
  • Optional toppings: sliced jalapeños, fresh cilantro, diced avocado

Equipment

  • Large pot
  • Colander
  • Large Skillet
  • Large mixing bowl
  • Whisk
  • Spatula or large spoon
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions until al dente. Drain the pasta well and rinse with cold water to stop the cooking process and cool it down completely.
  2. While the pasta is cooking, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain off any excess grease.
  3. Stir the taco seasoning packet and ⅔ cup of water into the cooked beef. Simmer for 3-4 minutes until the sauce has thickened. Remove from heat and allow the beef mixture to cool completely.
  4. In a very large mixing bowl, whisk together the ranch dressing and sour cream (or Greek yogurt) until smooth and fully combined.
  5. To the bowl with the dressing, add the cooled pasta, cooled taco meat, shredded cheddar cheese, halved tomatoes, sliced black olives, and diced red onion. Gently fold all the ingredients together with a large spatula until everything is evenly coated.
  6. Cover the bowl and refrigerate for at least 2 hours, or up to overnight, to allow the flavors to meld together.
  7. Just before serving, give the salad a good stir. If it seems too thick, you can add a tablespoon or two of milk or extra ranch dressing to reach your desired consistency. Gently fold in the chopped romaine lettuce.
  8. Transfer the pasta salad to a serving dish and sprinkle generously with crushed tortilla chips. Add any other optional toppings as desired and serve immediately.

Notes

For best results, ensure both the pasta and the ground beef are completely cooled before mixing them with the dressing to prevent it from becoming oily. Add the romaine lettuce and tortilla chips just before serving to maintain their crunch. This salad is excellent for making ahead; the flavors deepen as it chills. Feel free to customize with different proteins like ground turkey, or add vegetables like corn and bell peppers. For a smoky kick, add a teaspoon of adobo sauce to the dressing.