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Mom's Leftover Taco Pasta Salad

Mom's original recipe revamped with a Greek yogurt dressing, homemade taco seasoning and whole wheat pasta. Turn leftover taco meat into a quick and delicious lunch for the whole family!
Total Time30 mins
Course: Main Course, Salad
Cuisine: American
Servings: 6


Homemade Taco Seasoning

  • 1 ½ tsp chili powder
  • 1 tsp paprika
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp chili flakes

Pasta Salad

  • 2 cups whole grain macaroni dry
  • ½ pound lean ground beef
  • 1 medium carrot chopped
  • 1 cup broccoli florets
  • ½ cup cubed cheddar cheese


  • ½ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • 1 tbsp vinegar
  • ½ tsp salt
  • ½ tsp black pepper


For the Taco Beef

  • Brown the ground beef and drain any excess fat. Meanwhile, combine all taco seasoning spices. Add the taco seasoning to the browned beef along with ¼ cup water and simmer for another 2-3 minutes. Remove from heat.

For the Pasta Salad

  • In a large pot of water, cook pasta according to package directions. Drain well.
  • Whisk together dressing ingredients.
  • In a large bowl, combine the drained pasta, taco beef, vegetables and cheddar cheese. Toss pasta salad with half of the dressing. Reserve the other half for serving, as the pasta salad will soak up dressing as it sits in the fridge.