Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Taco Pasta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 4 reviews

This Taco Pasta Salad is a flavorful and colorful dish combining seasoned ground beef, rotini pasta, fresh vegetables, shredded cheeses, and a tangy Catalina dressing. Chilled for at least 4 hours, it’s topped with crunchy nacho cheese Doritos and fresh cilantro for a perfect balance of textures and tastes, making it an ideal cold salad for gatherings, potlucks, or summer meals.

  • Total Time: 4 hours 30 minutes
  • Yield: 12 servings

Ingredients

Salad Base

  • 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

Toppings

  • 2 cups crushed nacho cheese Doritos
  • 1/4 cup fresh chopped cilantro (optional)

Instructions

  1. Cook the pasta: Cook the rotini pasta according to the package instructions. Once cooked, drain the pasta and rinse under cold water to stop the cooking process and cool it down. Allow it to drain well and set aside.
  2. Brown the beef: In a large skillet over medium heat, add the ground beef and cook it, breaking it into crumbles, until no pink remains, about 8 to 10 minutes.
  3. Season the beef: Add the taco seasoning packet to the cooked ground beef and stir well until fully combined. Remove from heat once mixed.
  4. Combine salad ingredients: In a very large bowl, combine the cooled rotini pasta, seasoned ground beef, halved cherry tomatoes, sliced green onions, shredded cheddar cheese, shredded Monterey Jack cheese, and Catalina dressing. Stir everything together thoroughly until all ingredients are evenly coated with the dressing.
  5. Chill the salad: Cover the bowl with plastic wrap or a lid, and refrigerate for at least 4 hours to allow the flavors to meld and the salad to chill properly.
  6. Add toppings and serve: Just before serving, gently fold in the crushed nacho cheese Doritos and freshly chopped cilantro if using. Serve immediately for best texture and flavor.

Notes

  • Make sure to rinse the pasta with cold water after cooking to prevent it from sticking together and to cool it down for the salad.
  • The Catalina dressing provides a tangy flavor that complements the taco seasoning, but you can substitute with your favorite creamy or vinaigrette dressing if preferred.
  • Adding the Doritos right before serving keeps them crunchy; adding too early will make them soggy.
  • For a vegetarian version, replace ground beef with seasoned beans or a meat substitute.
  • If cilantro is not preferred, you can omit or substitute with fresh parsley.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Find it online: https://iamstarved.com/taco-pasta-salad-recipe/