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This Taco Pasta Salad is a comforting and delicious meal that your whole family will enjoy. It is creamy, filling, and has a burst of Mexican flavors. Made with ground turkey and vibrant ingredients like avocado, corn, and fresh tomatoes, this is a healthy meal you’ll make again and again.
Making this Taco Pasta Salad is easy and fun. You will love all the feel-good flavors of this pasta dish. If you crave tacos, you will love this Mexican Pasta Salad. Perfectly seasoned ground turkey mixed with penne pasta and loaded with goodies, such as avocados and sour cream – this an easy and delicious meal to add to your weekly rotation!
If you’re after other delicious pasta recipes. why not also try my Creamy Chicken Pesto Pasta Salad or my Easy Cheeseburger Pasta
why you will love this Recipe
- Loaded with Mexican flavors: This Mexican Pasta Salad has taco-seasoned ground turkey, avocados, corn, sour cream, and so many other tasty treats – they all come together in a super satisfying flavor fiesta!
- An easy pasta salad recipe: This is such a filling and delicious meal, perfect for hectic weeknights when everyone is super hungry. Whip up a big batch and store it for later in the week too!
- A healthier pasta salad: Using whole-wheat pasta, leaner ground turkey, and loaded with veggies this is a pasta salad that’s packed with goodness.
ingredients Needed
With all those vibrant colors and flavors, you’ll be shocked at how few ingredients are needed for this dish. Here’s what you’ll need to make it:
- Whole Wheat Penne Pasta: You can also use any other whole wheat pasta you prefer like fusilli, rotini, cavatappi, farfalle (bowtie pasta), or even orzo!
- Olive Oil: Used for cooking the turkey and the onion.
- Lean Ground Turkey: This will add protein to the taco pasta salad, making it a complete meal.
- Vegetables like onion, tomatoes, corn, and avocado keep this pasta salad nutritious and vibrant.
- Taco Seasoning: This will add that tex-mex flair to your pasta salad.
- Sour Cream: Use light sour cream to keep things creamy and smooth.
- Shredded Cheddar Cheese: Everything is better with a bit of cheese! You can leave this off, though, if you want to lighten it up.
- Fresh Cilantro: Adds a burst of freshness just before serving.
how to make this taco pasta salad
- Cook the pasta: In a large pot with salted water cook pasta according to package directions.
- Cook the ground turkey: Heat oil in a large pan over medium-high heat. Add the ground turkey and break up with a spatula as it cooks. Then add the onion and cook until tender.
- Combine: Add in the crushed tomatoes and taco seasoning. Then add in the cooked pasta, sour cream, and cheddar cheese. Stirring constantly.
- Garnish: Garnish with fresh chopped tomatoes, corn, avocado, and cilantro.
expert tips
- Bring your water to a rapid boil before adding the pasta. This means the pasta will be properly cooked and not soggy.
- Make sure to stir your pasta just after you drop it in the water, this stops the pasta from cooking.
- Instead of Ground Turkey, you may use ground chicken or ground beef.
- To make this a vegetarian pasta salad, skip the ground turkey.
- Ideally, opt for freshly shredded cheese, it melts better than pre-shredded.
- I used light cheddar cheese and light sour cream, to keep things lighter! Still tastes awesome.
- You may use Greek yogurt instead of sour cream. The taste may vary slightly.
- Add a squeeze of fresh lime juice on this Taco Pasta Salad, for a zesty bite, plus it helps keep leftovers fresher!
- Add jalapenos for a spicy kick.
- For a pasta salad that feels heartier, don’t break up the ground meat too finely, leave it a bit chunky.
frequently asked questions
Depending on how you prepare this salad will determine whether it is good for you. Opt for extra-lean meat, use healthy oils like olive oil or avocado oil, and use whole wheat pasta for the healthiest pasta salad.
You can get as creative as you like for Pasta Salad Dish. I used green onions, corn, avocado, cilantro, and fresh tomatoes. You can add some black beans if you like, which I didn’t because it already has enough carbs, or you can even add some sliced jalapenos for a little zing.
I used penne pasta in this recipe, but you can use whatever shape pasta you prefer like fusilli, rotini, cavatappi, farfalle (bowtie pasta), or even orzo!
Serving Suggestions
This dish is already a complete meal in one, but here are some other Tex-Mex dishes that you could serve alongside it.
- Easy Mexican Shrimp Cocktail Recipe
- Mexican Sweet Corn Soup
- Healthy Mexican Street Corn
- Healthy Beef Enchiladas
- Try a green salad with Creamy Cilantro Lime Dressing
Storage Recommendations
This taco pasta salad is so good I seriously doubt you’ll have leftovers.
- Refrigerate: You can store leftovers in an airtight container in the fridge. I recommend storing it without the avocado so they stay firm and don’t turn brown. Leftovers will last 3-4 days.
- Freeze: I wouldn’t recommend storing this recipe in the freezer, simply because of the water content in the veggies and cooked pasta. After it thaws it can become soggy.
Want More Pasta Salad Recipes?
- Vegetarian Italian Pasta Salad Jar
- Crab Pasta Salad Recipe
- Vegan Green Goddess Pasta Salad
- Greek Orzo Pasta Salad
- Buffalo Chicken Pasta Salad
- Mexican Street Corn Pasta Salad
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Taco Pasta Salad
Equipment
- Pot to cook pasta
- Pan
Ingredients
- 8 Ounces Whole Wheat Penne Pasta
- 1 Tsp Olive Oil
- 1 lb Lean Ground Turkey
- 1 medium Onion, diced
- 1 14 ounces Can Diced Tomatoes
- 3 Tsp Taco Seasoning
- 1 Cup Sour Cream, Light
- 1/3 Cup Shredded Cheddar Cheese, Light
- 1/2 Cup Cherry Tomatoes, cut into quarters
- 1 Cup Canned Corn, drained
- 1 Large Avocado, pitted and diced
- a small bunch of fresh cilantro, chopped
Instructions
- In a large pot with salted water cook pasta according to package directions.
- Meanwhile, heat oil in a large pan over medium-high heat. Add the ground turkey and break up with a spatula as it cooks.
- Stir in the onion and cook for about 5 minutes, or until meat is browned and cooked through, and onion is tender.
- Add the crushed tomatoes and taco seasoning and stir to combine.
- Add in the cooked pasta, sour cream and cheddar cheese to the pan. Cook, stirring constantly until cheese is melted.
- Garnish with fresh chopped tomatoes, corn, avocado and cilantro.
- Enjoy!
Notes
- Bring your water to a rapid boil before adding the pasta. This means the pasta will be properly cooked and not soggy.
- Make sure to stir your pasta just after you drop it in the water, this stops the pasta from cooking.
- You don’t have to use penne, ideally use pasta that’s a shell or has ridges, this means they’ll catch all that lovely sauce!
- Ideally, opt for freshly shredded cheese, it melts better than pre-shredded.
- I used light cheddar cheese and light sour cream, to keep things lighter! Still tastes awesome.
- You may use Greek yogurt instead of sour cream. The taste may vary slightly.
- Add a squeeze of fresh lime juice to this Taco Pasta Salad, for a zesty bite, plus it helps keep leftovers fresher!
- Add jalapenos for a spicy kick.
- For a pasta salad that feels heartier, don’t break up the ground meat too finely, leave it a bit chunky.
- If you are making a huge batch of this recipe for later, don’t add the avocados until you are ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I really love this recipe…definitely, I’ll try this at my home..
Thank you so much for sharing a recipe with us.i hope I can make like you!!!