Taco Pasta Salad
Taco Pasta Salad combines tender rotini pasta, seasoned taco beef, crisp vegetables, cheese, and a zesty dressing for a flavorful and satisfying dish. Perfect for potlucks, barbecues, meal prep, or easy family dinners, this salad delivers bold taco flavors in every bite.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Halal
Ingredients
- 8 ounces rotini pasta
- 1 pound ground beef
- 1 packet taco seasoning
- ⅔ cup water
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1 cup lettuce, chopped
- ½ cup red onion, diced
- 1 cup Catalina dressing
- 1 cup crushed tortilla chips
- ¼ cup chopped fresh cilantro
Instructions
- Cook the rotini pasta according to the package directions until al dente.
- Drain the pasta and rinse under cold water until completely cooled.
- Cook the ground beef in a large skillet over medium heat until browned and fully cooked.
- Drain excess grease and stir in the taco seasoning and water.
- Simmer for about 5 minutes, then allow the beef mixture to cool.
- In a large serving bowl, combine the cooled pasta, seasoned beef, cherry tomatoes, corn, black beans, cheddar cheese, lettuce, and red onion.
- Pour the Catalina dressing over the salad and toss until evenly coated.
- Refrigerate for at least 30 minutes to allow the flavors to blend.
- Just before serving, stir in the crushed tortilla chips and fresh cilantro.
- Serve chilled.
Notes
- Substitute ground turkey or ground chicken for a lighter option.
- Add diced avocado just before serving for extra creaminess.
- Use pepper Jack cheese or diced jalapeños for additional spice.
- Replace black beans with pinto beans if preferred.
- Try creamy taco dressing or ranch dressing instead of Catalina dressing.
- Add sliced black olives for extra flavor and texture.
- Store in the refrigerator for up to 4 days and keep tortilla chips separate until serving.
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 10 g
- Sodium: 870 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 55 mg
Find it online: https://thefamilycooking.com/taco-pasta-salad/
