Quick Taco Pasta Salad That Everyone Will Love
This Quick Taco Pasta Salad combines the beloved flavors of taco night with the freshness of a summer salad, making it a crowd-pleaser for any gathering.
Equipment
- Large skillet
- - Pot
- Mixing bowl
Ingredients
For the Salad
- 1 lb Ground Beef opt for 85/15 or 90/10 fat content
- 1 pkg Taco Seasoning McCormick's Mild recommended
- 8 oz Rotini Pasta cook until al dente
- 1 cup Green Pepper can substitute with red or yellow bell pepper
- 1 medium Yellow Onion red onion can be used for sharper flavor
- 1 cup Grape Tomatoes cherry tomatoes work as a substitute
- 1 cup Cheddar Jack Cheese Sargento Shredded preferred for melting
- 2 cups Iceberg Lettuce romaine serves as a good alternative
- 1/2 cup Black Olives can omit or substitute with pimentos
For the Dressing
- 1/2 cup French Dressing Wish-Bone recommended
For the Crunch
- 2 cups Doritos crush and add just before serving
Instructions
Steps
- Prep Vegetables: Dice the green pepper, chop the onion, halve the grape tomatoes, and shred the iceberg lettuce. Set aside the sliced black olives for later.
- Cook Pasta: Bring a pot of salted water to a boil and cook the rotini until al dente—about 8–10 minutes. Once done, drain and rinse under cold water.
- Brown Beef: In a large skillet over medium-high heat, brown the ground beef until no pink remains. Mix in taco seasoning and 1/4 cup of water, then simmer for 2–3 minutes.
- Combine Ingredients: In a large bowl, combine the cooled pasta, seasoned beef, prepared vegetables, shredded cheese, and black olives. Toss gently.
- Dress Salad: Drizzle the French dressing over the salad mixture and stir thoroughly.
- Add Chips: Crush the Doritos and gently fold into the salad just before serving.
Notes
Optional: Garnish with fresh cilantro for extra flavor. Prep veggies in advance for quick assembly.