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White bowl with pasta salad

Get the Recipe: Gluten Free Taco Pasta Salad (Paleo)

This easy Gluten Free Taco Pasta Salad is the ultimate healthy side dish or appetizer! It is creamy, hearty, a little spicy, and so delicious. This pasta salad has Mexican flavors and is unique! Great for entertaining and hosting.
5 from 9 votes


Pasta Salad



  • First, cook pasta to al dente. Add a drop of olive oil to the pot of water to keep pasta from getting too firm. Drain pasta and rinse under cold water. Set aside.
  • While pasta is cooking, in a skillet over medium heat, add ground beef, all of the spices, olive oil and onion.
  • Break up beef with a spatula. Cook until beef is browned and onion is soft. Remove from heat.
  • In a large bowl, add cooked pasta, ground beef mixture, chopped peppers and tomatoes.
  • Then, make sauce. Blend together mayonnaise and salsa. Add a little water if needed to make sauce thinner.
  • Pour sauce over pasta in mixing bowl. Toss to combine.
  • Serve immediately for a warm pasta salad or place in fridge to cool for an hour before serving.


  • For a Paleo option, I recommend Jovial grain free pasta.
  • I recommend adding a drop of olive oil to the boiling water to keep gluten free pasta from hardening.
  • I used Primal Kitchen Foods Dairy Free Mayonnaise for this recipe.
  • The mixture of spices can be replaced with about 2 tablespoons of taco seasoning.  Check label to make sure it's gluten free.
  • Ground turkey, ground pork or ground chicken can be used in place of ground beef.
  • Cook pasta to al dente.  Do not overcook pasta!
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • This serves about 8 as a side dish.  For a meal, it makes about 4 to 6 servings.
Calories: 299kcal, Carbohydrates: 25g, Protein: 8g, Fat: 19g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 26mg, Sodium: 242mg, Potassium: 224mg, Fiber: 2g, Sugar: 2g, Vitamin A: 730IU, Vitamin C: 33mg, Calcium: 19mg, Iron: 1mg