Taco Pasta Salad Recipe
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.
- 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.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For a spicier kick, add some sliced jalapeños or a dash of hot sauce.
- Make ahead and refrigerate for up to 24 hours; stir well before serving.
- Try using a homemade taco seasoning blend to control sodium levels.
- Adding black beans or corn can boost the fiber and texture.
Keywords: taco pasta salad, ground beef pasta salad, easy taco salad, rotini salad, Tex-Mex salad, Catalina dressing salad
Find it online: https://cookwithruby.com/taco-pasta-salad-recipe/
