Taco Pasta Salad Recipe

Introduction

This Taco Pasta Salad combines the bold flavors of taco seasoning with the freshness of vegetables and the crunch of Doritos for a fun, satisfying dish. Perfect for potlucks, picnics, or casual family dinners, it’s easy to make and sure to please everyone at the table.

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 package directions. Drain and rinse with cold water to cool the pasta.
2. Step 2: In a skillet over medium heat, brown the ground beef, then drain excess grease. 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: If serving immediately, top with crushed Doritos and shredded iceberg lettuce for added crunch and freshness.

Tips & Variations

• For a vegetarian option, substitute the ground beef with cooked black beans or a plant-based meat alternative.
• Add diced red onion or jalapeños for extra flavor and a bit of heat.
• If preparing ahead, keep the Doritos and lettuce separate until just before serving to maintain their texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. To keep the salad fresh, add the crushed Doritos and shredded lettuce just before serving. Reheat is not recommended, as this salad is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, fusilli, or rotelle will work well in this salad.

How can I make this dish lighter?

Use a low-fat Catalina dressing and reduce or skip the cheese. You can also increase the amount of vegetables to add more freshness and volume.

Taco Pasta Salad Recipe

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★★★★★

5 from 77 reviews

This Taco Pasta Salad is a flavorful and hearty dish that combines classic taco ingredients with rotini pasta for a perfect blend of textures and tastes. Featuring seasoned ground beef, black beans, corn, fresh cherry tomatoes, and a creamy Catalina dressing, it’s topped off with crunchy Nacho Cheese Doritos and crisp iceberg lettuce for a delightful taco-inspired twist on a traditional pasta salad.

• Author: Lena
• 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 1x2x3x

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

Dairy and Dressing

• 2 cups shredded Fiesta blend cheese
• 16 ounces Catalina dressing
• 3 tablespoons sour cream

Toppings

• 9 ounces Nacho Cheese Doritos, crushed

Instructions

1. Cook the Pasta: Bring a large pot of water to a boil and cook the rotini according to the package directions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside.
2. Brown the Ground Beef: In a skillet over medium heat, cook the lean ground beef until fully browned, breaking it up with a spoon as it cooks. Drain off any excess grease from the skillet. Add the taco seasoning to the beef and stir well, cooking until the seasoning liquid evaporates and the meat is well coated.
3. Combine Main Ingredients: In a large mixing bowl, combine the cooked and cooled rotini pasta, the seasoned ground beef, drained black beans, drained corn, halved cherry tomatoes, and shredded Fiesta blend cheese. Stir everything gently to mix evenly.
4. Prepare the Dressing: In a separate small bowl, whisk together the Catalina dressing and sour cream until the mixture is smooth and creamy.
5. Dress the Salad: Pour the dressing mixture over the pasta and beef mixture. Gently toss to coat all the ingredients evenly with the dressing.
6. Add Final Toppings: If serving immediately, sprinkle the crushed Nacho Cheese Doritos over the salad and top with shredded iceberg lettuce for added crunch and freshness. Serve chilled or at room temperature.

Notes

• The salad can be made in advance and refrigerated; add Doritos and lettuce just before serving to keep them crisp.
• You can substitute ground turkey or chicken for a leaner option.
• To make it spicier, add chopped jalapeños or a dash of hot sauce to the dressing.
• This recipe can easily be doubled for larger gatherings.
• For a vegetarian option, omit the ground beef and add extra beans and vegetables.

Keywords: taco pasta salad, rotini pasta salad, taco salad with pasta, ground beef taco salad, easy pasta salad, summer salad, potluck salad