Taco Pasta Salad
User Reviews
4.7
42 reviews
Excellent
Taco Pasta Salad
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A Taco Pasta Salad filled with ground beef, veggies, cheese, tortilla chips, and dressed in a creamy catalina dressing!
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Ingredients
- 16 ounces rotini pasta (or other medium-sized noodle like fusilli)
- 1 teaspoon olive oil
- 1 pound lean ground beef (or ground turkey, chicken, or plant-based ground protein)
- 3 tablespoons taco seasoning
- ½ cup chunky salsa
- ½ cup sour cream
- ½ cup Catalina dressing
- 1 ½ cups halved grape tomatoes (or quartered if they’re large)
- 3 cups shredded romaine lettuce
- 2 cups finely shredded Mexican blend cheese
- ½ medium red onion, diced
- tortilla chips or Doritos, for serving, optional
- chopped cilantro, for garnish
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Instructions
- Bring a large pot of water to boil. Cook the rotini noodles according to package directions. Drain, rinse with cold water until the pasta has cooled significantly, and shake off as much excess water as possible.
- Transfer the pasta to a large bowl, cover, and refrigerate until ready to use.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for 8-10 minutes, stirring occasionally, until browned and fully cooked. Drain off any excess grease.
- Add the taco seasoning to ground beef, stir together until thoroughly combined, then remove from heat.
- Transfer the cooked ground beef to a small bowl, cover, and refrigerate until cooled, about 45 minutes to 1 hour.
- While the beef and noodles are cooling, make the dressing by adding chunky salsa, sour cream, and catalina dressing to a small bowl. Stir together to combine, cover, and refrigerate until ready to use.
- Once everything has cooled completely, add the tomatoes, red onions, shredded cheese, lettuce, and homemade dressing to the large bowl. Toss together to combine.
- Mix in the crushed tortilla chips right before serving or just serve them on the side so they don’t get soggy. Garnish with cilantro and enjoy!
Notes
- Tortilla chips: Mix in the crushed tortilla chips right before serving or just serve them on the side so they don’t get soggy.
- Dressing: If you can’t find catalina dressing, use French dressing instead.
- Gluten free: To make this recipe gluten free, replace the pasta with quinoa or gluten free pasta.
- Leftovers: The salad is best served fresh, but you can store the leftovers in an airtight container in the fridge for up to 4 days.
Nutrition Information
Show Details
Serving
1serving
Calories
364kcal
(18%)
Carbohydrates
42g
(14%)
Protein
22g
(44%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
46mg
(15%)
Sodium
524mg
(22%)
Potassium
436mg
(12%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1716IU
(34%)
Vitamin C
5mg
(6%)
Calcium
299mg
(30%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 364kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 22g | 44% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 524mg | 22% |
| Potassium | 436mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1716IU | 34% |
| Vitamin C | 5mg | 6% |
| Calcium | 299mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
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