Name: Taco Pasta Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 16 ounces uncooked rotini pasta; 1 pound ground beef; 1 ounce taco seasoning (1 package); 3 cups shredded lettuce; 2 cups halved cherry tomatoes; 1 cup shredded cheddar cheese; 1/2 cup chopped yellow onion; 1/2 cup chopped green bell pepper; 1/2 cup Catalina dressing

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Introduction

This Taco Pasta Salad is a flavorful and easy-to-make dish that combines the best of Mexican spices with a hearty pasta base. Perfect for potlucks, picnics, or a quick weeknight meal, it’s fresh, colorful, and sure to please a crowd.

A wooden bowl sits on a white marbled surface, filled with a layered mix of rotini pasta, cooked ground meat, fresh green leafy lettuce, halved red cherry tomatoes, small diced green peppers, and thin shreds of orange cheese. The pasta is light yellow and twisted, mixed evenly with the green of the lettuce and peppers, the red of the tomatoes, and bits of brown meat throughout, creating a colorful and textured dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces uncooked rotini pasta
1 pound ground beef
1 ounce taco seasoning (1 package)
3 cups shredded lettuce
2 cups halved cherry tomatoes
1 cup shredded cheddar cheese
1/2 cup chopped yellow onion
1/2 cup chopped green bell pepper
1/2 cup Catalina dressing

Instructions

Step 1: In a large saucepan, cook rotini pasta according to the package instructions. Drain and rinse under cold water to cool. Transfer the pasta to a bowl, cover, and set aside.
Step 2: In a large skillet over medium-high heat, cook and crumble the ground beef until it is no longer pink. Drain any excess grease. Cover and allow the beef to cool.
Step 3: In a large bowl, combine the cooked pasta and ground beef. Sprinkle the taco seasoning over the mixture and stir thoroughly to evenly coat both the pasta and beef.
Step 4: Add shredded lettuce, halved cherry tomatoes, shredded cheddar cheese, chopped onion, and chopped green bell pepper into the bowl. Drizzle the Catalina dressing on top and mix everything together well.
Step 5: Serve the taco pasta salad chilled or at room temperature as desired.

Tips & Variations

For a vegetarian version, substitute the ground beef with cooked black beans or crumbled tofu seasoned with taco spices.
Use a different dressing like ranch or a spicy chipotle dressing for a new twist.
Adding sliced black olives or avocado chunks can add extra flavor and texture.
Cook the pasta al dente to keep the salad from becoming mushy when mixed with the dressing.

Storage

Store the taco pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors meld nicely over time. Before serving leftovers, stir the salad well and add a little extra dressing if it feels dry. Avoid freezing as the lettuce and dressing may become watery upon thawing.

How to Serve

A close-up view of a dish with yellow spiral pasta mixed with small pieces of cooked ground meat, fresh green leafy vegetables, and halved red cherry tomatoes, all topped with a glossy red sauce being poured from a clear glass pitcher held by a woman's hand above the dish. The sauce flows smoothly over the pasta, creating a shiny layer on top. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad can be prepared a few hours or even a day in advance. Keep it refrigerated and add fresh lettuce just before serving if you prefer it crispier.

Can I use a different type of pasta?

Absolutely! Any bite-sized pasta like penne, farfalle, or shells will work well in this salad. Just be sure to cook it according to the package instructions and cool it before mixing.