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Taco Pasta Salad
Flavorful and satisfying, this taco pasta salad features tender pasta, fresh veggies, a flavorful dressing, crunchy chips, and perfectly seasoned ground beef.
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Enjoy all of the tasty flavors of tacos in this incredible taco pasta salad. With seasoned ground beef, tender pasta, colorful veggies, a tasty dressing, and delightfully crunchy chips, this salad is not only delicious but incredibly satisfying. It can easily be halved or doubled, making it the perfect dish for a small family or a potluck feast.
Taco Pasta Salad Ingredients
You’ll need:
- 16-ounce package of rotini pasta, cooked, drained, and cooled
- 1 pound ground beef
- ¼ cup taco seasoning packaged or homemade
- ¾ cup water
- ½ cup grated cheese
- 1 tomato, diced
- ½ head iceberg lettuce, chopped (about 3 to 4 cups)
- 1 avocado, diced
- ½ cup chopped cilantro
- green parts of 2 green onions, sliced
- 1 cup French dressing
- 2 cups crushed Nacho Cheese Doritos
Substitutions and Additions
Toppings: You can add your favorite taco toppings to this customizable salad like bell peppers, black olives, or hot peppers, sour cream, or guacamole.
Chips: Easily swap out Doritos for plain tortilla chips or strips if you want a less cheesy chip.
Cheese: There are so many delicious cheeses you could mix into this pasta salad, like cheddar, a Tex-Mex blend, or jalapeno Monterey jack for a little spice.
Beans: Add more protein or make this dish vegetarian by adding rinsed and drained black beans.
Pasta: If you don’t have rotini in stock, any short pasta is great in this recipe.
Dressing: If you want to change up the flavors in this salad, try Catalina or ranch instead of French dressing.
How to Make This Taco Pasta Salad Recipe
PRO TIP: This is a great make-ahead dish as the pasta and meat require cooking and cooling before being combined with the rest of the ingredients.
STEP ONE: Cook the pasta according to the package directions. Drain and run cold water over the pasta, then set aside.
STEP TWO: Brown the ground beef in a skillet over medium-high heat until it’s no longer pink.
STEP THREE: Then add taco seasoning and water. Bring it to a simmer, stirring occasionally, until all the liquid is absorbed. Remove from the heat and cool.
STEP FOUR: In a large salad bowl mix together the cooled pasta, cooled taco meat, grated cheese, tomato, lettuce, avocado, cilantro, and green onions.
STEP FIVE: Pour French dressing over the salad and toss to combine.
PRO TIP: If you’re making this salad the day before serving, you may need to add more dressing as the pasta will have absorbed some of it.
STEP SIX: Just before serving, add crushed Doritos and toss once more.
PRO TIP: If you plan on serving this dish over multiple meals, add the lettuce and Doritos to individual servings to keep the rest of the salad fresh.
How To Serve
This flavorful taco pasta salad is a satisfying dish on its own, but it also makes a tasty side. Serve it alongside other delicious Mexican-inspired dishes, or at a potluck for all to enjoy.
Storage
IN THE FRIDGE: Store leftover pasta salad in an airtight container. It will last for up to 4 days without the chips and lettuce.
Enjoy all of the flavors of a taco in this satisfying taco pasta salad. It’s a hearty meal on its own and also makes a great side dish that will have everyone asking for more.
FAQ:
Q? Can I make this dish vegetarian?
A: This dish is so easy to make vegetarian! Skip the ground beef and add in black or pinto beans for a dish that’s equally delicious.
Q? Is this recipe spicy?
A: This pasta salad isn’t spicy but spice can be added. Try adding hot sauce, jalapenos, or some chili powder to the taco seasoning for some extra spice and extra flavor.
Q? Can I use a different type of meat in this recipe?
A: This recipe would be just as tasty with a different type of meat. You could try ground pork or turkey, or try it with shredded chicken.
Taco Pasta Salad
Flavorful and satisfying, this taco pasta salad features tender pasta, fresh veggies, a flavorful dressing, crunchy chips, and perfectly seasoned ground beef.
Ingredients
- 16 ounces rotini pasta cooked, drained, and cooled
- 1 pound ground beef
- ¼ cup taco seasoning
- ¾ cup water
- ½ cup grated cheese
- 1 tomato diced
- ½ head iceberg lettuce chopped (about 3 to 4 cups)
- 1 avocado diced
- ½ cup cilantro chopped
- 2 green onions green parts only, sliced
- 1 cup French dressing
- 2 cups Nacho Cheese Doritos crushed
Instructions
- Cook the pasta according to package instructions. Drain and run cold water over the pasta. Set aside.
- Brown the ground beef over medium-high heat in a medium skillet. When no pink remains, add taco seasoning and water. Bring mixture to a simmer, stirring occasionally, until all liquid is absorbed. Remove from heat and cool.
- In a large salad bowl, mix together cooled pasta, cooled taco meat, grated cheese, tomato, lettuce, avocado, cilantro, and green onions.
- Pour the French dressing over the salad and toss to combine.
- Just before serving, add the crushed Doritos and toss once more.
- Serve immediately.
Notes
Taco seasoning can be whipped up easily with some basic spices (chili powder, cumin, garlic powder, onion powder, red pepper flakes, pepper, salt, oregano, and paprika) if you don’t have a package of seasoning. Some stores also carry larger containers of taco seasoning rather than small packets to keep on hand.
Rinsing your pasta under cold water will cool it down and prevent it from sticking.
Use pre-shredded cheese and lettuce to save time when putting together this dish.
To crush the chips quickly and mess-free, throw them in a Ziploc bag and use a rolling pin to crush them.
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