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Taco Ranch Pasta Salad is a delicious pasta salad that is basically cooked pasta with added veggies and cheese, and coated with the most delicious Taco Ranch sauce ever! It’s served cold and also a great lunch box option for kids. Quick and simple to make, it’s great for make head lunches and picnic or pot luck dish.
I’m so obsessed with all of the flavors that tacos bring. that I’m always trying to include them in so many dishes! This pasta salad is super delicious and the kids love it, in my book that’s a huge win!
If you are taco obsessed too, be sure to check out my Shrimp Taco Meal Prep or Chicken Taco Casserole.
Why This Taco Salad Is So Good!
- Kid-friendly: My kids love this pasta salad and think it’s a real treat when it appears in their lunch boxes! There’s a lot of veggies packed in here so it’s something you can feel good about feeding them.
- Make ahead: This pasta salad is perfect for make ahead meals. It travels well too and makes a great addition to a potluck or picnic.
- Easy: You will love how easy it is to make this simple and delicious dish! Ready to serve in 20 minutes, it’s effortless and a real crowd pleaser!
How To Make Taco Ranch Pasta Salad
The most important ingredient here that makes this salad super delish is the actual Taco Ranch Sauce. I am a super picky person when it comes to dressings and so on, but this Taco Ranch Sauce. I used the Flavor Craver Taco Ranch Taco Sauce by Ortega® and it’s by far the best I have tried. Even my kids LOVE it!
- Cook the elbow pasta al dente and chop up the veggie ingredients.
- Place everything into a large bowl.
- Add the taco ranch salad dressing, taco seasoning and lime juice but exclude the avocadoes.
- Mix to coat well.
- You can then add in the diced avocado pieces, cheese and toss gently without breaking or mashing the avocado pieces.
Recipe Notes and Tips
- I love topping this salad with Yellow Corn Taco Shells. I just break the taco shells up into little pieces and throw them right on top. Do not add those in the salad because it will get soft and soggy. I used the Ortega® brand as well (shown in photo). They have different varieties of taco shells so you can choose any option you want.
- If you are making this salad ahead of time, save the avocados and add them in before serving. This prevents the discoloration of the avocados. Even though there is lime in this salad, the avocados will still discolor.
- Cook the pasta al dente. If you over cook it the salad will become soggy.
- You can add in some diced hot peppers to make it spicy.
- Store in an air tight container.
Frequently Asked Questions
Can you make it ahead of time?
This Taco Ranch Pasta Salad is served cold and can be stored in your fridge for up to 3 days in an air tight container.
How can you serve this salad?
It is perfect for kids lunch boxes now that they are back to school. Simply place the broken taco shells on the side and add in the avocados when you prep the lunch box rather than the night before. You can always drizzle some extra taco ranch on top of the salad or place it in a small container on the side.
This salad also pairs well with chicken or shrimp. Simply marinate the protein of choice with some Ortega® Taco Seasoning and grill or pan sear them. You can dice and add them to the salad itself or serve on the side.
What’s the best pasta to use?
I like to use elbow macaroni, the kids find it so fun to eat! You can use another short pasta if that’s what you have, shells and rotini work well.
More Pasta Salad Recipes
- Shrimp Fajita Pasta Salad
- Caprese Pasta Salad
- Greek Pasta Salad
- Greek Orzo Salad
- Street Corn Pasta Salad
I hope you enjoy all the recipes I share with you including this delicious and simple Taco Ranch Pasta Salad recipe. I hope you try it, enjoy it, and share it with your friends and family!
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Taco Ranch Pasta Salad
Ingredients
- 8 oz. elbow pasta, cooked
- 1 cup grape tomatoes, diced
- 1 cup corn
- 1 cup black beans
- 1/2 cup green onions, diced
- 1 red bell pepper, diced
- 1 lime
- 1/2 tsp. salt
- 1 tsp. Ortega® Taco Seasoning
- 3/4 cup Ortega® Flavor Craver Taco Ranch Sauce
- 3/4 cup shredded Mexican or Cheddar cheese
- 2 medium avocados, peeled and diced
Instructions
- Cook pasta al dente, according to package directions.
- Dice and chop the veggies.
- In a bowl, combine the veggies, black beans, lime juice, taco seasoning, salt and the taco ranch sauce. Toss to coat well.
- Peel and dice the avocadoes. Add into the bowl with the 3/4 cup of cheddar or Mexican Cheese. Toss lightly and then serve in a bowl.
- Add the broken taco shells on top or on your plate after serving.
Notes
- You can add in some diced hot peppers to make it spicy.
- Store in an air tight container.
- I love topping this salad with Yellow Corn Taco Shells. I just break the taco shells up into little pieces and throw them right on top. Do not add those in the salad because it will get soft and soggy. I used the Ortega® brand as well (shown in photo). They have different varieties of taco shells so you can choose any option you want.
- If you are making this salad ahead of time, save the avocados and add them in before serving. This prevents the discoloration of the avocados. Even though there is lime in this salad, the avocados will still discolor.
- Cook the pasta al dente. If you over cook it the salad will become soggy.
Easy meal
It’s so good that I would make it on special occasions food loved ones. I believe this salad recipe would be everybody’s favorite.
Yay! I am happy to hear that and thanks for leaving a rating.