Taco Pasta Salad

By Rena |

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. 

taco pasta salad recipe

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 rota!

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’ll love this taco pasta salad

  • 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 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 you’ll need

  • Whole Wheat Penne Pasta
  • Olive Oil
  • Lean Ground Turkey
  • Veggies: Onion, tomatoes, corn, and avocado.
  • Taco Seasoning
  • Sour Cream
  • Shredded Cheddar Cheese
  • Fresh Cilantro

 

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.

 

pouring tomatoes onto ground turkey

close up of Taco Pasta Salad

recipe notes and 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.
  • You don’t have to use penne, ideally use a 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 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.
  • If you are making a huge batch of this recipe for later, don’t add the avocados until you are ready to serve.

 

FAQ’s

Is Taco Salad good for you?

Depending on how you prepare your taco pasta salad will determine whether it is good for you. It is best if you cook your own meals at home because you get to determine what goes into your meal. You can use extra-lean meat for example. Swap oils for healthier options like olive oil or avocado oil. Also, for this pasta salad, I use whole wheat pasta. So it will depend on what ingredients you use to make your dish.

overhead shot of Taco Pasta Salad

What toppings to use for taco salad

You can get as creative as you like for this Taco 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.

best taco pasta salad in a white bowl

how to store this Taco pasta salad

You can store leftovers in an airtight container in the fridge. Leftovers will last 3-4 days. 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.

can I make this ahead of time

This Mexican Pasta Salad is great to batch make! Ideal for taking the stress out of weeknight meals. Just make sure to leave off the avocado until you are ready to serve.

 

Healthy Taco Pasta Salad in a bowl

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Healthy Taco Pasta Salad

Taco Pasta Salad

Mexican flavored Pasta recipe that is creamy and perfect for a huge family gathering.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 507kcal
Author: Rena

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

Nutrition Facts:
Please note that the nutrition label is just a rough estimate based on an online nutrition calculator I used. It will vary based on the specific ingredients you use making the recipe. Values may vary.
  • 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 a 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 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.
  • If you are making a huge batch of this recipe for later, don't add the avocados until you are ready to serve.

Nutrition

Calories: 507kcal | Carbohydrates: 56g | Protein: 39g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 270mg | Potassium: 776mg | Fiber: 8g | Sugar: 3g | Vitamin A: 360IU | Vitamin C: 12mg | Calcium: 127mg | Iron: 1.4mg
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