Taco Pasta Salad
This vibrant taco pasta salad combines the flavors of tacos with pasta, creating a refreshing and satisfying dish perfect for any occasion.
Ingredients
- 3 cups dried rotini pasta
- 1 pound ground beef
- 1 ounce packet taco seasoning
- 1 pint cherry tomatoes, cut in half
- 4 green onions, thinly sliced
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup Catalina dressing
- 2 cups crushed nacho cheese Doritos
- 1/4 cup fresh chopped cilantro (optional)
Instructions
- Cook the rotini pasta according to package instructions until al dente, about 9-11 minutes. Drain and rinse under cold water.
- In a large skillet over medium heat, cook ground beef until browned, about 8-10 minutes. Add taco seasoning and stir to coat the meat evenly. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the cooled rotini pasta, seasoned ground beef, halved cherry tomatoes, sliced green onions, sharp cheddar cheese, Monterey Jack cheese, and Catalina dressing. Stir gently to combine.
- Cover the bowl and refrigerate for at least 4 hours to allow flavors to meld.
- Just before serving, add crushed nacho cheese Doritos and fresh cilantro, if desired, and mix gently.
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Notes
This salad can be served as a refreshing side or a hearty main course!