Introduction

This Taco Pasta Salad is a flavorful and easy dish that combines the zest of taco seasoning with the comfort of pasta. It’s perfect for potlucks, picnics, or a quick weeknight meal that the whole family will enjoy.

The image shows a bowl of pasta salad with three main layers visible. The bottom layer is fresh green lettuce leaves with a crisp texture, spread evenly around the bowl. On top of the lettuce is a layer of yellow spiral rotini pasta, mixed throughout and coated lightly with dressing. Scattered evenly among the pasta and lettuce are small chunks of brown ground meat and bright red cherry tomato halves, adding spots of color and texture contrast. The bowl holding the salad is white with a smooth finish, placed on a white marbled surface. 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 the rotini pasta according to the package instructions. Drain and rinse the pasta with cold water. Place the pasta in 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 slightly.
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 pasta and beef.
Step 4: Add the shredded lettuce, halved cherry tomatoes, shredded cheddar cheese, chopped onion, and green bell pepper to the bowl. Drizzle the Catalina dressing on top and mix everything thoroughly to combine.
Step 5: Serve immediately or chill in the refrigerator before serving to let flavors meld.

Tips & Variations

For extra crunch, add crushed tortilla chips just before serving.
Swap Catalina dressing for ranch or a creamy avocado dressing for a different flavor.
Use ground turkey or chicken instead of beef for a lighter version.
Mix in some black beans or corn for added texture and nutrition.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. For best texture, add fresh lettuce and dressing just before serving if storing leftovers. Reheat is not recommended as the salad is best served cold or at room temperature.

How to Serve

A close-up view shows a white bowl filled with a colorful pasta salad made of three main visible layers. The bottom layer has light yellow rotini pasta mixed with bright green leafy lettuce and small brown cooked ground meat pieces spread throughout. The middle layer is made of sliced red cherry tomatoes scattered on top of the pasta and greens. A woman's hand is pouring a thick, shiny reddish-orange sauce over the center of the salad, making a glossy layer of sauce that spreads over the pasta and vegetables. The background shows a soft 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, you can prepare the pasta, beef, and vegetables ahead. However, for the freshest texture, add the lettuce and dressing right before serving.

What can I use if I don’t have Catalina dressing?

You can substitute Catalina with ranch dressing, a tangy vinaigrette, or even a mix of mayonnaise and ketchup for a similar flavor profile.

Taco Pasta Salad Recipe

Print Recipe

★★★★★

4.7 from 97 reviews

This Taco Pasta Salad is a flavorful, easy-to-make dish combining seasoned ground beef, rotini pasta, fresh vegetables, shredded cheese, and Catalina dressing. Perfect as a hearty side or a light meal, it blends classic taco flavors with a refreshing pasta salad twist, making it a crowd-pleaser for picnics, potlucks, or weeknight dinners.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Salad
Method: Stovetop
Cuisine: Mexican-American

Ingredients

Scale

Pasta

16 ounces uncooked rotini pasta

Meat and Seasoning

1 pound ground beef
1 ounce taco seasoning (1 package)

Vegetables

3 cups shredded lettuce
2 cups halved cherry tomatoes
1/2 cup chopped yellow onion
1/2 cup chopped green bell pepper

Dairy

1 cup shredded cheddar cheese

Dressing

1/2 cup Catalina dressing

Instructions

Cook Pasta: In a large saucepan, cook rotini pasta according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Transfer the pasta to a bowl, cover it, and set aside.
Cook Ground Beef: In a large skillet over medium-high heat, add the ground beef and cook, crumbling it as it browns, until no longer pink. Drain any excess grease, cover the skillet, and let the beef cool slightly.
Combine Pasta and Beef: In a large mixing bowl, add the cooked pasta and ground beef. Sprinkle the taco seasoning evenly over the mixture, then stir thoroughly to ensure both pasta and beef are evenly coated with seasoning.
Add Vegetables and Cheese: To the bowl with the pasta and beef mixture, add shredded lettuce, halved cherry tomatoes, shredded cheddar cheese, chopped yellow onion, and chopped green bell pepper. Pour the Catalina dressing over the top, then mix all ingredients thoroughly until evenly combined.
Serve: Serve the taco pasta salad immediately, or refrigerate it to chill before serving for a refreshing taste. Enjoy as a standalone meal or a side dish.