Taco Pasta Salad Recipe

If you’re craving something bursting with bold flavors but also easy to whip up, this Taco Pasta Salad Recipe is calling your name! It’s a vibrant, crunchy, and creamy mix of Tex-Mex goodness blended with tender pasta and irresistible taco-seasoned beef. Trust me, once you try it, this salad will quickly become your go-to dish for gatherings, potlucks, or a lively weeknight dinner.

Why You Should Make This Recipe

Quick and Easy Preparation: In just 20 minutes, you’ll have a crowd-pleasing dish that’s perfect when time is tight.
A Flavor Explosion: The combination of taco-spiced beef with fresh veggies and cheesy goodness creates layers of taste that keep you coming back.
Versatility at Its Best: Serve it as a hearty side, a light main, or even pack it for lunches—this recipe adapts effortlessly.
Crunch and Cream in Every Bite: The crunch of Nacho Doritos mixed in with creamy Catalina dressing takes this salad from ordinary to extraordinary.

Ingredients & Substitutions

This Taco Pasta Salad Recipe calls for a few simple ingredients, each thoughtfully chosen to bring color, texture, and flavor to the table. From the spicy kick of jalapeño to the melty richness of cheddar, every component plays its part perfectly.

• Ground Beef: Use 80/20 beef for the best flavor, but lean ground turkey or plant-based crumbles work well too.
• Taco Seasoning: Gives that unmistakable Mexican flair; feel free to adjust the spice level to your liking.
• Rotini Pasta: The spiral shape is fantastic for holding onto dressing and mix-ins. Penne or bowtie pasta are great alternatives.
• Jalapeño Pepper: Adds a fresh, spicy note—seed it if you prefer mild heat.
• Roma Tomato, Corn, Bell Pepper, and Onion: These fresh veggies bring vibrant color and a variety of textures to the salad.
• Cheddar Cheese: Mild cheddar melts nicely and complements the other flavors; swap for pepper jack if you want extra zing.
• Catalina Dressing: This sweet and tangy dressing ties everything together beautifully—thousand island dressing can also work in a pinch.
• Nacho Doritos: The secret crunch factor—adds a playful twist that’s signature to this dish.

How to Make Taco Pasta Salad Recipe

Step 1: Cook the Taco-Spiced Beef

Start by heating a large skillet over medium heat and cooking the ground beef until it’s nicely browned and no longer pink—this usually takes about 8-10 minutes. Stir in the taco seasoning so every bite is bursting with rich, savory flavor. Once done, set it aside to cool slightly.

Step 2: Prepare and Combine the Fresh Ingredients

While the beef cooks, have your rotini pasta cooked al dente and drained. In a large bowl, toss together the pasta, finely diced jalapeño, tomato, drained corn kernels, red bell pepper, diced onion, and shredded cheddar cheese. Mix in the taco meat for that hearty touch.

Step 3: Mix in the Dressing and Doritos

Pour in the Catalina dressing and stir everything gently so each ingredient is coated in that sweet, tangy goodness. Just before serving, fold in the slightly crushed Nacho Doritos to add a delightful crunch and a zesty twist. Don’t forget to reserve a few Doritos to sprinkle on top for extra texture and visual appeal!

How to Serve Taco Pasta Salad Recipe

Garnishes

A sprinkle of fresh diced iceberg lettuce on top adds a crisp, refreshing crunch that balances the rich flavors beautifully. You can also add chopped cilantro or a squeeze of fresh lime juice for a bright, herbaceous finish.

Side Dishes

This salad pairs wonderfully with smoky grilled corn, black bean salsa, or even simple tortilla chips. For a heartier meal, serve alongside Mexican street corn (elote) or a light soup to complement the textures and flavors.

Creative Ways to Present

For a fun twist, serve this Taco Pasta Salad Recipe in individual mason jars for grab-and-go lunches or picnics. Layer chips at the bottom and use colorful bowls to show off the vibrant colors. Even tortilla bowls can double as edible serving vessels, making every bite festive and enjoyable.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator. It’s best to keep the Doritos separate and add them just before serving to maintain their crunch and prevent sogginess.

Freezing

This recipe isn’t ideal for freezing because the fresh veggies and dressing texture may suffer. It’s best enjoyed fresh or refrigerated.

Reheating

If you want a warm version, reheat the beef and pasta mixture separately without the dressing and combine afterward. Serve chilled or at room temperature for the classic Taco Pasta Salad Recipe experience.

FAQs

Final Thoughts

This Taco Pasta Salad Recipe is a vibrant, delicious way to bring a fun twist to your meal rotations. It’s quick, colorful, and always a hit whether for a casual lunch or a lively get-together. Give it a try—you might just find your new favorite salad!

Taco Pasta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 79 reviews

• Author: Susan
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American

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Description

This Taco Pasta Salad is a flavorful and easy-to-make dish combining seasoned ground beef, rotini pasta, fresh vegetables, mild cheddar cheese, and tangy Catalina dressing. Topped with crunchy Nacho Doritos and optional iceberg lettuce, it’s perfect for casual gatherings or as a hearty meal on its own.

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Ingredients

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Meat and Seasoning

• 1 pound ground beef
• 2 tablespoons taco seasoning

Pasta and Vegetables

• 8 ounces rotini pasta, cooked al dente according to package instructions
• 1 medium jalapeño pepper, seeded, finely diced
• 1 medium Roma tomato, finely diced
• 1 can (15.25 ounces) corn kernels, drained
• ½ cup (74.5 g) red bell pepper, finely diced
• ½ cup (80 g) yellow onion, diced

Dairy and Dressing

• 2 cups (226 g) mild cheddar cheese, shredded
• 1 cup (272 g) Catalina dressing

Toppings

• 1 bag (9.25 ounces) Nacho Doritos, slightly crushed, reserving a few for topping
• Diced iceberg lettuce, optional for garnish

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Instructions

1. Cook the Ground Beef: In a large skillet over medium heat, cook the ground beef until it is no longer pink, about 8-10 minutes. Stir occasionally to break up the meat into small pieces for even cooking.
2. Add Taco Seasoning: Sprinkle the 2 tablespoons of taco seasoning over the cooked beef and stir well to combine and evenly coat the meat. Remove from heat and set aside.
3. Combine Salad Ingredients: In a large bowl, add the cooked and drained rotini pasta, finely diced jalapeño pepper, diced Roma tomato, drained corn kernels, red bell pepper, yellow onion, shredded mild cheddar cheese, and the seasoned taco meat. Pour in the cup of Catalina dressing and toss everything together until well mixed.
4. Add Crunchy Doritos: Just before serving, add the slightly crushed Nacho Doritos to the salad and gently toss to combine, ensuring the chips stay somewhat crunchy.
5. Garnish and Serve: Serve the salad garnished with the reserved whole or crushed Doritos and optional diced iceberg lettuce for added freshness and crunch.

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Notes

• Cook the pasta al dente to avoid a mushy texture in the salad.
• For less spice, reduce or omit the jalapeño pepper.
• Catalina dressing adds a tangy and slightly sweet flavor; you can substitute with a similar bottled dressing if unavailable.
• Add the Doritos just before serving to maintain their crunchiness and texture.
• This salad can be prepared ahead; keep Doritos and lettuce separate until serving.