Taco Pasta Salad Recipe: The Ultimate Crowd-Pleasing Meal
A zesty combo of smoky sweetness, tangy dressing, and crunchy topping for any cookout.
All About Taco Pasta Salad
If you’re craving something vibrant, satisfying, and packed with flavor, look no further than Taco Pasta Salad. This dish is inspired by the bold flavors of Mexican street corn, with a creamy dressing, spicy chorizo, sweet charred corn, and crunchy crushed corn chips—all tossed with pasta to make a meal that stands out at any gathering. This recipe is adapted from The Pioneer Woman, who is known for her hearty, approachable, and always-delicious home cooking.
What Makes This Recipe Special?
Why does this pasta salad deserve a spot in your recipe rotation? It’s all about layers of flavor and texture. The pasta is tossed with charred corn, spicy chorizo, Cotija cheese, and pickled jalapeños, and drenched in a creamy, zesty dressing. The real showstopper? Bright red, rolled tortilla chips (Takis “Fuego”) sprinkled on top, adding crunch and heat for a finishing touch you won’t forget.
The Ingredients
For the Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 3 Tbsp. cilantro, roughly chopped, plus more for topping
- 2 Tbsp. fresh lime juice
- 1 Tbsp. lime zest
- 1 Tbsp. chili lime seasoning (like Tajin), plus more for topping
- 1 tsp. kosher salt, plus more to taste
- 4 dashes hot sauce (optional)
- Ground black pepper, to taste
For the Pasta Salad
- 1 lb. orecchiette pasta (or preferred pasta shapes)
- 5 ears fresh corn cobs, shucked
- 1 Tbsp. olive oil
- 1 lb. fresh chorizo, casings removed
- 1 cup green onion, thinly sliced
- 1/4 cup pickled jalapeño, roughly chopped
- 1 cup Cotija cheese, crumbled, plus more for garnish
- Rolled chili lime corn chips (like Takis Fuego), lightly crushed, for garnish
Step-by-Step Recipe Instructions
Step 1: Make the Dressing
In a small bowl, whisk together the mayonnaise, sour cream, cilantro, lime juice, lime zest, chili lime seasoning, kosher salt, hot sauce (if using), and black pepper. Set aside to let the flavors meld while you prepare the rest of the salad.
Step 2: Cook the Pasta
Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, about 2–3 minutes less than the package instructions. Drain and rinse with cold water to stop the cooking, then transfer to a large bowl. It’s okay if a little water remains in the bowl—it will blend with the dressing later.
Step 3: Char the Corn
Heat a large cast-iron skillet over medium-high heat. Add the shucked corn and rotate it occasionally, letting all sides char for about 10–12 minutes. Transfer to a cutting board, let it cool slightly, then cut the kernels off the cob. Reserve 1 cup of corn for topping, then add the rest to the bowl with the pasta.
Step 4: Brown the Chorizo
In the same skillet, add olive oil. Once shimmering, add the chorizo (casings removed). Cook, breaking it into small pieces, until browned and cooked through (8–10 minutes). Let it cool slightly before adding to the pasta and corn, leaving most of the fat behind.
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Step 5: Assemble the Salad
Add green onion, pickled jalapeño, and Cotija cheese to the pasta mixture. Reserve 2 tablespoons of the dressing, then pour the rest over the salad and stir to combine well. Taste and add more salt and pepper if needed.
Step 6: Finish and Serve
Transfer the salad to a serving platter. Top with reserved corn, additional Cotija, a sprinkle of chili lime seasoning, and fresh cilantro. Thin the reserved dressing with a bit of water to make it pourable, then drizzle over the top. Finish with a generous sprinkle of crushed chili lime corn chips for crunch and color. Serve immediately for the best texture.
Customization Tips
- Vegetarian Option: Omit the chorizo and substitute with sautéed mushrooms, zucchini, or plant-based chorizo.
- Spice Level: Adjust the type and amount of chorizo (spicy vs. mild), jalapeños, and hot sauce to your taste.
- Chips: If Takis are unavailable, go for any rolled or regular chili lime corn chips, or even plain tortilla chips.
- Pasta Shape: Feel free to swap orecchiette with shells, rotini, or even penne—just keep it short for easy mixing.
Why This Recipe Works
This Taco Pasta Salad is more than just a side dish—it’s a meal in itself. Its success lies in the harmonious balance of creamy, tangy, crunchy, and spicy elements—all inspired by Mexican street food favorites. The combination of charred corn and zesty dressing mirrors the beloved flavor of elotes, while the chorizo and jalapeños bring warmth and depth. Crunchy, spicy chips on top are the key to the salad’s signature bite and visual appeal.
| Ingredient | Flavor/Texture Contribution |
|---|---|
| Orecchiette pasta | Hearty, chewy base |
| Charred corn | Sweet, smoky, textural |
| Chorizo | Spicy, savory, umami |
| Cotija cheese | Salty, crumbly, authentic |
| Pickled jalapeños | Tangy, spicy crunch |
| Green onion, cilantro | Fresh, herby, aromatic |
| Chili lime dressing | Creamy, tangy, mildly spicy |
| Rolled corn chips | Crunchy, zesty, colorful |
Meet the Star Ingredient: Takis
Ever wonder about those bright red, rolled chips called Takis? They’re a popular snack chip in Mexican-American culture, renowned for their intense chili-lime (“Fuego”) flavoring. Available at most US grocery and convenience stores, Takis bring a spicy kick and vibrant hue to the table. In this recipe, their crunch and heat take the salad from tasty to memorable. Feel free to buy an extra bag—they’re as irresistible to snack on as they are to garnish with!
How to Serve and Store
- Serving: This salad is best served immediately after assembling to maintain the chips’ crunch and pasta’s texture. For parties, prepare all components in advance, but toss together just before serving.
- Storing: Leftovers can be refrigerated for up to two days, but the chips will lose their crunch. Add fresh chips just before serving again.
Recipe Variations and Ideas
- Grill the Corn: Take the corn outside and grill it for extra smoky flavor.
- Protein Swaps: Try grilled chicken, shrimp, or even carne asada for a different protein option.
- Add Beans: Stir in a can of rinsed black or pinto beans for extra fiber and heartiness.
- Make-Ahead: The dressing, pasta, and chorizo can be prepped a day ahead; just combine before serving.
Frequently Asked Questions (FAQs)
Q: Can I use a different pasta shape?
A: Yes! Any short, sturdy pasta will work—shells, rotini, or macaroni are great substitutions
Q: Can I make this vegetarian?
A: Absolutely. Skip the chorizo or use a plant-based alternative, and consider adding extra veggies or beans.
Q: Where do I find Takis chips?
A: Takis are widely available in grocery stores, gas stations, and online retailers. Look in the snack aisle!
Q: Is this recipe too spicy for kids?
A: You can adjust the spice by choosing mild chorizo, reducing jalapeños and hot sauce, and serving the chips on the side.
Q: Can I prep anything in advance?
A: Yes! Cook and cool the pasta, make the dressing, and cook the chorizo ahead of time. Store separately and combine just before serving for the freshest result.
Final Thoughts
Taco Pasta Salad offers the best of both worlds—comforting pasta and the lively, bold flavors of Mexican street food. Perfect for potlucks, barbecues, or a hearty family dinner, this recipe is sure to become a new favorite. With its colorful, crunchy, creamy, and spicy layers, it’s not just a salad—it’s a celebration on a plate.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a46990464/taco-pasta-salad-recipe/
- https://www.food.com/recipe/pioneer-woman-mexican-macaroni-salad-523569
- https://www.youtube.com/watch?v=MP_ZWmOyTuk
- https://www.thepioneerwoman.com/food-cooking/recipes/a11803/mexican-macaroni-salad/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g39028166/pasta-salad-recipes/
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