Name: Taco Pasta Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 3 cups dried rotini pasta; 1 pound ground beef; 1 ounce packet taco seasoning; 1 pint cherry tomatoes, halved; 4 green onions, thinly sliced; 1 cup shredded sharp cheddar cheese; 1 cup shredded Monterey Jack cheese; 1 cup Catalina dressing; 2 cups crushed nacho cheese Doritos; 1/4 cup fresh chopped cilantro (optional)

Jump to Recipe· 4.3 from 4 reviews

I absolutely love sharing this Taco Pasta Salad Recipe because it combines all my favorite flavors into one irresistible dish. It’s a vibrant, fun twist on classic taco flavors with the hearty comfort of pasta, fresh veggies, melty cheeses, and that surprising crunch of Doritos that gives it so much personality. Whenever I make this, it’s an instant hit at gatherings and a guaranteed crowd-pleaser. The blend of creamy Catalina dressing and seasoned beef mingling with crisp veggies just feels like a fiesta in every bite.

Why You’ll Love This Taco Pasta Salad Recipe

What really gets me excited about this Taco Pasta Salad Recipe is how perfectly balanced the flavors are. You get the savory punch of the taco-seasoned beef paired with the fresh sweetness of cherry tomatoes and a little bite from the green onions. The dual cheeses—sharp cheddar and Monterey Jack—add a creamy richness that ties everything together, while the Catalina dressing brings a sweet and tangy kick that’s just out of this world. The crushed Doritos at the end add that last bit of crunch and cheesy flavor, making every forkful interesting and delicious.

Another thing I adore about this recipe is how simple and approachable it is to prepare. Cooking the pasta, browning the beef with taco seasoning, tossing everything together, then letting it chill makes it perfect for both busy weeknights and larger celebrations. It’s wonderful for potlucks, family dinners, or even just a casual party where you want something colorful and satisfying that can be made ahead of time. I find that this salad stands out because it hits all the right notes—fresh, cheesy, crunchy, and hearty—without requiring complicated steps or hard-to-find ingredients.

Ingredients You’ll Need

A black frying pan with a silver handle sits on a white marbled surface, filled with a layer of cooked ground meat that is brown and crumbly. In the center of the meat, there is a small pile of bright yellow powder, contrasting strongly with the darker meat around it. The scene is viewed from above, showing the round shape of the pan and the detailed texture of the ingredients inside photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are straightforward but each one plays a crucial role in delivering that authentic taco-inspired flavor with a fun pasta salad twist. From the rotini pasta as a sturdy base to the ground beef packed with taco seasoning spices, every component contributes to the dish’s texture, taste, and visual appeal.

Rotini pasta: I use rotini because its spiral shape holds onto the dressing and mix-ins beautifully.
Ground beef: It brings in the classic taco protein and rich, savory depth.
Taco seasoning packet: A quick and flavorful way to infuse that characteristic taco spice blend.
Cherry tomatoes: These add a burst of juicy sweetness and a lovely pop of color.
Green onions: Thinly sliced for just the right mild onion crunch and fresh herbal note.
Sharp cheddar cheese: This adds bold, tangy cheesiness to the salad.
Monterey Jack cheese: Smooth and mild, it complements the cheddar beautifully.
Catalina dressing: Creamy, sweet, and tangy, it’s essential for that uniquely delicious coating.
Crushed nacho cheese Doritos: The unexpected star that provides crunch and cheesy oomph at the end.
Fresh chopped cilantro (optional): Adds a bright, herbal freshness if you love that extra layer of flavor.

Directions

Step 1: Start by cooking the rotini pasta according to the package instructions. I like to make sure it’s just al dente so it holds up well in the salad without getting mushy. Once cooked, drain and rinse under cold water to stop the cooking process and cool the pasta down. Let it drain really well because you don’t want excess water diluting the dressing.

Step 2: While the pasta is cooling, heat a large skillet over medium heat and brown the ground beef. Break it up as it cooks so you get nice, evenly sized crumbles. This usually takes 8 to 10 minutes. Make sure there’s no pink left and the beef is thoroughly cooked.

Step 3: Sprinkle the taco seasoning over the cooked beef and stir until it’s fully incorporated. This step is where all those classic taco spices come alive, seasoning the beef perfectly. Once combined, take the pan off the heat to avoid overcooking.

Step 4: In a very large bowl, toss together the cooked pasta, seasoned beef, halved cherry tomatoes, sliced green onions, shredded sharp cheddar, shredded Monterey Jack cheese, and the Catalina dressing. Stir gently but thoroughly so every bit is well coated in the creamy dressing and the ingredients are evenly distributed.

Step 5: Cover the bowl with plastic wrap or a tight-fitting lid and transfer it to the fridge. Letting the salad chill for at least 4 hours is crucial as it allows the flavors to meld and the salad to firm up nicely. Honestly, I sometimes make it the day before for even better flavor.

Step 6: Just before serving, give it one last stir and fold in the crushed Doritos and the fresh cilantro if you’re using it. The Doritos add that amazing crunch and cheesy finish that really sets this salad apart, so don’t skip this step. Serve immediately and enjoy!

Servings and Timing

This recipe generously serves 12 people, making it perfect for big family dinners, picnics, or parties. The prep time is about 15 to 20 minutes, mostly spent cooking the pasta and browning the ground beef. The cook time is about 10 minutes, with the bulk of the time dedicated to chilling—at least 4 hours to let the flavors develop fully. Total time from start to finish is roughly 4 hours and 40 minutes, including the chilling period, so it’s a great make-ahead salad.

How to Serve This Taco Pasta Salad Recipe

A clear glass bowl filled with a layered pasta dish featuring rotini pasta in a rich orange sauce mixed with ground meat. Bright red cherry tomatoes and bits of green herbs are scattered throughout, adding pops of color. A silver fork lifts a spoonful of the pasta close to the camera, showing the spiral pasta, sauce, meat, tomatoes, and herbs clearly. The bowl sits on a white marbled surface. The lighting highlights the glossy texture of the sauce and the shiny surface of the cherry tomatoes. photo taken with an iphone --ar 4:5 --v 7

When I serve this Taco Pasta Salad Recipe, I love to keep things festive and casual. It pairs wonderfully with simple sides like a fresh garden salad or a bowl of black beans and corn salsa. These sides complement the Tex-Mex flavors without overwhelming the palate. For gatherings, I like to include some fresh avocado slices or guacamole on the side to add a cool and creamy contrast that everyone raves about.

Presentation-wise, I find that serving the salad in a colorful, large shallow bowl really showcases the vibrant reds, greens, and yellows of the ingredients. I often garnish the top with extra cilantro and a few whole Doritos for a playful touch. This salad is best enjoyed chilled, but I sometimes let it sit at room temperature for about 15 minutes before serving so the flavors can bloom even more. As for portions, a heaping scoop per person is satisfying, especially with sides.

To drink, I personally love pairing it with a crisp, refreshing margarita or a chilled light beer to bring out the taco flavors even more. If you’re keeping it alcohol-free, a sparkling limeade or iced hibiscus tea offers a nice zingy balance to the creamy, cheesy salad. This recipe is perfect for casual celebrations, summer cookouts, or anytime I’m craving something bright, hearty, and downright fun.

Variations

I’ve found so many ways to customize this Taco Pasta Salad Recipe to suit different tastes and dietary needs. For a lighter version, swapping the ground beef for ground turkey or chicken works beautifully and keeps it lean but flavorful. If you’re vegetarian, you can replace the meat with cooked black beans or spiced lentils for a great texture and protein boost.

If you need this to be gluten-free, just substitute the rotini pasta with a gluten-free variety—I like the corn-based types that also bring a little extra corn flavor to the salad. For dairy-free or vegan options, skipping the cheese and using a dairy-free Catalina-style dressing or a homemade avocado dressing helps keep the spirit of the salad while accommodating dietary preferences. Adding extra veggies like bell peppers or corn kernels also boosts freshness and crunch.

If you want to take the flavor to a different level, try adding a squeeze of fresh lime juice before chilling or folding in some diced jalapeño for a spicy kick. Another delicious twist is swapping crushed Doritos for crushed tortilla strips or even panko breadcrumbs toasted with a little chili powder and cumin, giving it a crunchy texture with a custom flavor profile. I love experimenting because this salad is so flexible!

Storage and Reheating

Storing Leftovers

Once you’ve enjoyed your meal, I recommend storing any leftovers in an airtight container to keep the salad fresh. Because of the Catalina dressing and fresh ingredients, the salad is best eaten within 3 to 4 days. You’ll want to add the crushed Doritos only just before serving leftovers again so they stay crisp instead of soggy.

Freezing

I generally don’t freeze this Taco Pasta Salad Recipe because the fresh vegetables and cheeses don’t freeze very well, and the texture of the salad could become mushy upon thawing. It’s really best enjoyed fresh or refrigerated for a few days. If you want to freeze, consider freezing just the cooked ground beef and sauce separately, then combine fresh ingredients when ready to serve.

Reheating

This salad is designed to be served cold or at room temperature, so reheating isn’t necessary. If you do want a warmed version, I suggest gently heating just the seasoned beef on the stove and then tossing it with cold pasta and other fresh ingredients to keep the textures intact. Avoid microwaving the whole salad as the dressing may separate and the veggies will lose their crispness.

FAQs

Can I make this Taco Pasta Salad Recipe ahead of time?

Absolutely! In fact, I recommend making it at least 4 hours ahead so the flavors meld nicely. I often prepare it a day in advance and refrigerate it overnight for best results.

What can I use instead of Catalina dressing?

If you don’t have Catalina dressing, a mixture of ranch dressing with a splash of ketchup or chili sauce works well to mimic its sweet and tangy profile. You could also try a creamy taco sauce dressing or a light vinaigrette with a bit of sweetness.

How do I keep the Doritos crunchy?

To maintain that perfect crunch, fold crushed Doritos into the salad only right before serving. If added too early, they will soften and lose their texture.

Is this salad suitable for kids?

Yes! Kids usually love the cheesy, familiar taco flavors combined with pasta. Just make sure the taco seasoning isn’t too spicy or adjust it to a mild version to suit younger palates.

Can I add other veggies to this salad?

Definitely! I like adding corn, diced bell peppers, or even black beans for more color and texture. Just be sure to chop them small so they mix evenly into the salad.

Conclusion

I hope you’re as excited to try this Taco Pasta Salad Recipe as I am to share it with you. It’s one of those dishes that brings such joy to the table — colorful, flavorful, and surprisingly simple to make. Whether you’re feeding a crowd or just treating yourself to something special, this salad never disappoints. Give it a shot and enjoy every delicious bite!