Taco Pasta Salad
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This Taco Pasta Salad is a bold, zesty mix of tender pasta, seasoned ground beef, crisp veggies, and shredded cheese tossed in a zesty Catalina dressing. It’s creamy, satisfying, and ready to party.
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Tacos? Love ‘em. Pasta? Always. So you know, I had to combine the two into this delicious taco pasta salad! I make it when I need something easy, festive, and crave-worthy. It’s great for cookouts, potlucks, or a solo night in with a fork and zero shame.
If you love this taco pasta salad, you should try my Amish Pasta Salad, which is perfect for easy dinners too!
Why I love this recipe
This salad checks all the boxes for me: easy to prep and packed with flavor. The taco-pasta mashup is fun, and don’t even get me started on that Catalina-Dorito combo. It’s next-level good.
Ingredients
Here’s what I use to make this taco salad come together fast. Everything is easy to find, and the mix of textures and flavors makes it a total hit every time:
- rotini
- ground beef
- taco seasoning
- cherry tomatoes
- green onions
- cheddar cheese and Monterey Jack blend
- Catalina dressing
- Doritos
Step by step
- In a large mixing bowl, combine the cooked pasta, beef, taco seasoning, tomatoes, green onions, and cheese. Toss until well mixed.
- Add the Catalina dressing and toss again to combine. Refrigerate, or fold in the crushed Doritos just before serving.
Tips for Best Results
- Cook the pasta just until it’s al dente, as it holds up better and doesn’t get mushy in the salad.
- Chill the salad before tossing in the Doritos so they stay nice and crunchy.
- Give everything a good stir before serving to make sure the dressing is evenly mixed in.
Variations
This recipe is super flexible. Try ground turkey in place of beef, or use black beans if you want a vegetarian version that still packs protein.
Adding corn, bell peppers, or black olives can bring a fresh crunch and a bit more color.
Serving suggestion
It’s hearty enough to be a full meal, but I love serving it at parties. Serve it as the main dish or pair it with grilled chicken, Reuben sliders, or a big bowl of tortilla chips and salsa verde. The bright colors make it stand out on the table.
Storage
This pasta salad stores nicely in the fridge for up to three days. Use an airtight container to keep it fresh.
If you’re making this pasta salad ahead of time, don’t add the chips until you’re ready to serve; that way, you still get that satisfying crunch.
If you try this recipe please comment and rate it below, I love hearing from you!
Taco Pasta Salad
- Total Time: 20 minutes
- Yield: 16 1x
Description
This Taco Pasta Salad is a bold, zesty mix of tender pasta, seasoned ground beef, crisp veggies, and shredded cheese tossed in a Catalina dressing. It’s creamy, satisfying, and ready to party.
Ingredients
- 3 cups rotini, cooked al dente
- 1 lb. ground beef, browned
- 1 oz. taco seasoning
- 1 pint cherry tomatoes, halved
- 4 green onions, sliced
- 2 cups shredded cheese in a cheddar and Monterey jack blend
- 1 cup Catalina dressing
- 1 1/2 cups doritos, crushed
Instructions
- In a large mixing bowl, combine the pasta, beef, taco seasoning, tomatoes, green onions, and cheese. Toss until well mixed.
- Add the Catalina dressing and toss again to combine. Refrigerate until ready to serve. Fold in the crushed Doritos just before serving.
- Prep Time: 20 minutes
- Category: Side Dish
- Method: None
- Cuisine: Mexican
Nutrition
- Serving Size:
- Calories: 265
- Sugar: 1.5 g
- Sodium: 358.8 mg
- Fat: 16.9 g
- Carbohydrates: 33.1 g
- Fiber: 1.1 g
- Protein: 12.5 g
- Cholesterol: 39.1 mg
