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Taco Pasta Salad

Taco Pasta Salad

Taco Pasta Salad is a delightful blend of zesty taco flavors and comforting pasta, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 2 cups uncooked spiral pasta Feel free to use any pasta shape you love!
For the Protein
  • 1 pound ground beef Can be swapped with plant-based ground meat for a vegetarian option.
For the Seasoning
  • 1 envelope taco seasoning Adjust the quantity based on your spice preference.
For the Freshness
  • 3 cups shredded lettuce Mixed greens or spinach can be used instead.
  • 2 cups halved cherry tomatoes Diced tomatoes are also a tasty alternative.
  • 1/2 cup chopped onion Red onion works well for a milder bite.
  • 1/2 cup chopped green pepper Any bell pepper can be used or omit if preferred.
For the Creaminess
  • 1 cup shredded cheddar cheese Feel free to use mild cheddar or skip for a dairy-free option.
For the Dressing
  • 1/2 cup Catalina salad dressing Try ranch or a vinegar-based dressing for a different twist.
For the Crunch
  • Tortilla chips Serve on the side for a satisfying crunch.

Equipment

  • Large pot
  • Skillet
  • Mixing bowl
  • Colander

Method
 

Cooking Instructions
  1. Begin by bringing a large pot of salted water to a rolling boil. Add 2 cups of uncooked spiral pasta and cook according to the package instructions until al dente, usually about 8 to 10 minutes.
  2. While the pasta cooks, heat a large skillet over medium heat. Add 1 pound of ground beef, breaking it apart with a spatula. Cook for about 5 to 7 minutes, stirring occasionally, until browned and no longer pink.
  3. In a large mixing bowl, combine the cooled spiral pasta with the seasoned ground beef. Mix in 3 cups of shredded lettuce, 2 cups of halved cherry tomatoes, 1/2 cup of chopped onion, and 1/2 cup of chopped green pepper. Gently toss until evenly coated.
  4. Sprinkle 1 cup of shredded cheddar cheese over the pasta mixture. Drizzle in 1/2 cup of Catalina salad dressing and toss to ensure everything is fully coated.
  5. Enjoy immediately or chill for up to four days. Consider keeping tortilla chips on the side for crunch.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 10mg

Notes

Rinse the pasta after cooking to prevent it from becoming gummy. Adjust taco seasoning to taste, and chill the salad for the best flavor.

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