Taco Pasta Salad
A flavorful Taco Pasta Salad loaded with seasoned beef, rotini pasta, cheddar cheese, vegetables, and crunchy Doritos.Perfect for potlucks, parties, and family dinners.Ready in just 30 minutes and easy to customize.
Ingredients
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 8 ounces rotini pasta cooked al dente
- 1 medium jalapeño pepper seeded and finely diced
- 1 medium Roma tomato finely diced
- 1 can 15.25 ounces corn kernels, drained
- ½ cup red bell pepper finely diced
- ½ cup yellow onion diced
- 2 cups mild cheddar cheese shredded
- 1 cup Catalina dressing
- 1 bag 9.25 ounces Nacho Doritos, slightly crushed
- Diced iceberg lettuce optional for garnish
Instructions
- Cook the ground beef in a large skillet over medium heat for 8–10 minutes, breaking it apart as it cooks until no pink remains.
- Stir in the taco seasoning until evenly coated. Remove from heat and allow the meat to cool slightly.
- In a large mixing bowl, combine the cooked rotini pasta, jalapeño pepper, tomato, corn, red bell pepper, onion, cheddar cheese, and seasoned beef.
- Pour the Catalina dressing over the mixture and toss until everything is well coated.
- Refrigerate for 30 minutes if desired for enhanced flavor.
- Just before serving, fold in the crushed Doritos to maintain their crunch.
- Garnish the Taco Pasta Salad with extra Doritos and chopped iceberg lettuce if desired.
- Serve immediately and enjoy.
Notes
- For a spicier version, leave some jalapeño seeds intact.
- Swap cheddar cheese for a Mexican cheese blend.
- Add sliced black olives or avocado for extra flavor.
- Serve alongside grilled chicken, burgers, or tacos for a complete meal.