Print

Taco Pasta Salad

Print Recipe

A vibrant and flavorful Taco Pasta Salad that combines classic taco ingredients with pasta for a refreshing and hearty dish.

Ingredients

Scale
  • 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. Begin by cooking the rotini in a large pot of boiling water according to package instructions, then drain and rinse under cold water.
  2. In a medium pan over medium heat, brown the lean ground beef, breaking it up as it cooks.
  3. Drain any excess grease and stir in the taco seasoning, cooking until the liquid evaporates.
  4. In a large mixing bowl, combine the cooked rotini, seasoned beef, black beans, corn, cherry tomatoes, and shredded cheese.
  5. In another bowl, whisk together the Catalina dressing and sour cream until smooth.
  6. Pour the dressing over the pasta mixture and stir to coat all ingredients evenly.
  7. If serving immediately, top with crushed Doritos and shredded lettuce.

Notes

Make-ahead tips: Prepare everything except the lettuce and Doritos in advance for a fresh finish. Avoid overcooking the pasta for best texture.

Nutrition

Keywords: Taco Pasta Salad, Pasta Salad, Mexican Pasta, Summer Salad

Find it online: https://oliviatable.com/taco-pasta-salad/