Taco Pasta Salad Recipe

Introduction

This Taco Pasta Salad is a vibrant and satisfying dish perfect for gatherings or a hearty lunch. Combining seasoned ground beef, pasta, fresh veggies, and a creamy Catalina dressing, it brings all the flavors of a taco into a refreshing cold salad.

Ingredients

• 1 pound rotini
• 1 pound lean ground beef
• 1 packet taco seasoning
• 15 ounces canned black beans (drained and rinsed)
• 8 ounces canned corn (drained)
• 2 cups halved cherry tomatoes
• 2 cups shredded Fiesta blend cheese
• 16 ounces Catalina dressing
• 3 tablespoons sour cream
• 9 ounces Nacho Cheese Doritos (crushed)
• 2 cups shredded iceberg lettuce

Instructions

1. Step 1: Cook the rotini in a large pot of boiling water according to the package directions. Drain and rinse with cold water to cool.
2. Step 2: In a skillet over medium heat, brown the ground beef. Drain any excess grease, then stir in the taco seasoning and cook until the liquid evaporates.
3. Step 3: In a large mixing bowl, combine the cooked pasta, seasoned beef, black beans, corn, cherry tomatoes, and shredded cheese.
4. Step 4: In a separate bowl, whisk together the Catalina dressing and sour cream until smooth.
5. Step 5: Pour the dressing over the pasta mixture and gently stir to coat all ingredients evenly.
6. Step 6: Just before serving, add the crushed Doritos and shredded lettuce on top and toss lightly.

Tips & Variations

• For extra crunch, add diced bell peppers or sliced green onions along with the other vegetables.
• Use Greek yogurt instead of sour cream for a lighter dressing.
• Swap Nacho Cheese Doritos for plain or spicy tortilla chips if preferred.
• To make it vegetarian, omit the ground beef and add extra beans or cooked quinoa.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep the salad fresh and crunchy, add the crushed Doritos and shredded lettuce just before serving rather than mixing them in if storing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can assemble the salad up to a day ahead. Keep the Doritos and lettuce separate until just before serving to maintain their texture.

Is this dish served cold or warm?

This taco pasta salad is best served chilled or at room temperature, making it perfect for picnics and potlucks.

Taco Pasta Salad Recipe

Print Recipe

★★★★★

4.6 from 52 reviews

A vibrant and flavorful Taco Pasta Salad combining seasoned ground beef, rotini pasta, black beans, corn, fresh veggies, and a tangy Catalina dressing with a creamy twist. Topped with crunchy crushed Doritos and fresh lettuce, this dish is perfect for a quick lunch or a crowd-pleasing potluck favorite.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Salad

• 1 pound rotini pasta
• 1 pound lean ground beef
• 1 packet taco seasoning
• 15 ounces canned black beans, drained and rinsed
• 8 ounces canned corn, drained
• 2 cups halved cherry tomatoes
• 2 cups shredded Fiesta blend cheese
• 9 ounces Nacho Cheese Doritos, crushed
• 2 cups shredded iceberg lettuce

Dressing

• 16 ounces Catalina dressing
• 3 tablespoons sour cream

Instructions

1. Cook the pasta: Bring a large pot of water to a boil and cook the rotini according to package directions until al dente. Drain the pasta and rinse it under cold water to cool it down and stop the cooking process.
2. Prepare the beef: While the pasta cooks, heat a skillet over medium heat. Brown the ground beef until fully cooked, breaking it apart as it cooks. Drain any excess grease from the pan. Stir in the taco seasoning and continue cooking until the seasoning’s liquid has evaporated and the beef is well coated.
3. Combine salad ingredients: In a large mixing bowl, add the cooled rotini pasta, seasoned beef, black beans, corn, halved cherry tomatoes, and shredded Fiesta blend cheese. Gently toss to combine all ingredients evenly.
4. Make the dressing: In a separate bowl, whisk together the Catalina dressing and sour cream until smooth and well blended.
5. Add dressing to salad: Pour the dressing mixture over the pasta and beef mixture. Stir gently but thoroughly to coat every ingredient with the dressing.
6. Finish and serve: Just before serving, sprinkle the crushed Nacho Cheese Doritos on top of the salad and add the shredded iceberg lettuce to retain their crunch. Toss lightly if desired and serve immediately for the best texture.

Notes

• For a spicier variation, add chopped jalapeños or a dash of hot sauce to the dressing.
• The salad can be prepared ahead of time but add crushed Doritos and lettuce just before serving to keep them crisp.
• Use low-fat sour cream and lean ground beef to make this dish lighter.
• Replace Catalina dressing with a homemade vinaigrette for a fresher taste.
• This salad is versatile and works well for potlucks, BBQs, or as a hearty family meal.

Keywords: taco pasta salad, ground beef pasta salad, taco seasoning, rotini salad, Catalina dressing salad, easy pasta salad recipe