Taco Pasta Salad

5 from 1 vote

This taco pasta salad is loaded with seasoned beef, rotini, cheddar, tomatoes, Catalina dressing, and crunchy chips. It is an easy 30-minute salad for potlucks, BBQs, or taco night.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Author: The Shortcut Kitchen

Equipment

Ingredients

2 cups rotini pasta
1 pound lean ground beef
1 (1 ounce) packet taco seasoning about 2 tablespoons
2 cups cherry tomatoes halved
1 cup shredded cheddar cheese
8 ounces shredded iceberg lettuce
2 green onions sliced
1 cup Catalina salad dressing
2 cups corn chips or tortilla chips, for serving

Instructions

In a medium pot of salted water, cook the pasta according to package directions. Drain well and rinse under cold water.
Meanwhile, in a 10-inch skillet, cook the beef over medium-high heat until no pink remains, breaking it up with a spoon. Drain any fat and break it into crumbles. Drain again. Stir in the taco seasoning and water (per the package directions). Cook until the water has evaporated and let the beef cool.
In a large bowl combine the pasta, meat, tomatoes, cheese, green onion, and Catalina dressing; toss well to coat.
To serve, place the shredded iceberg on a serving plate, top with the pasta salad and corn chips (or tortilla chips).

Notes

Optional additions or toppings: Cilantro, black olives, black beans, corn kernels, sour cream.
Leftovers will keep in the refrigerator for up to 3 days. Keep the chips and the lettuce separate while storing, and add just before serving.

Nutrition