Taco Pasta Salad Recipe
A vibrant and flavorful Taco Pasta Salad combining seasoned ground beef, rotini pasta, fresh vegetables, and a zesty Catalina dressing, topped with crunchy Nacho Cheese Doritos and shredded lettuce for a delightful texture contrast. Perfect for potlucks, BBQs, or a refreshing main dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American
Ingredients
Scale
Pasta and Meat
- 1 pound rotini pasta
- 1 pound lean ground beef
- 1 packet taco seasoning
Vegetables and Beans
- 15 ounces canned black beans, drained and rinsed
- 8 ounces canned corn, drained
- 2 cups halved cherry tomatoes
- 2 cups shredded iceberg lettuce
Cheese and Crunch
- 2 cups shredded Fiesta blend cheese
- 9 ounces Nacho Cheese Doritos, crushed
Dressing
- 16 ounces Catalina dressing
- 3 tablespoons sour cream
Instructions
- Cook the Pasta: Bring a large pot of water to a boil, then add the rotini pasta. Cook 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.
- Prepare the Beef: In a skillet over medium heat, brown the lean ground beef until fully cooked. Drain any excess grease. Stir in the taco seasoning packet and cook until the seasoning liquid evaporates, ensuring the beef is well coated and flavorful.
- Combine Salad Ingredients: In a large mixing bowl, add the cooked and cooled rotini pasta, seasoned ground beef, drained black beans, drained corn, halved cherry tomatoes, and shredded Fiesta blend cheese. Mix gently to distribute ingredients evenly.
- Make the Dressing: In a separate bowl, whisk together the Catalina dressing and sour cream until the mixture is smooth and creamy.
- Toss Salad with Dressing: Pour the dressing over the pasta and beef mixture. Stir gently to coat all components evenly without mashing the ingredients.
- Add Crunch and Lettuce: If you plan to serve immediately, fold in the crushed Nacho Cheese Doritos and shredded iceberg lettuce just before serving to maintain their crunch and freshness.
Notes
- For best flavor, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
- If preparing in advance, keep the crushed Doritos and shredded lettuce separate until just before serving to prevent sogginess.
- You can substitute the lean ground beef with ground turkey or a plant-based protein for a different variation.
- Adjust the amount of sour cream in the dressing to taste, for a creamier or lighter dressing.
- This salad is a great option for parties and potlucks as it can be made ahead and served cold.
Keywords: Taco Pasta Salad, Mexican pasta salad, rotini salad, taco seasoning pasta, ground beef salad, Catalina dressing salad, party salad, potluck salad
Find it online: https://annakocht.com/taco-pasta-salad-recipe/
