Taco Pasta Salad: The Ultimate Easy Weeknight Crowd-Pleaser
Taco pasta salad is a vibrant, flavor-packed dish featuring seasoned beef, colorful vegetables, creamy dressing, and crunchy Doritos for the perfect balance of savory and fresh in every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 8 servings
- Category: Main
- Method: Boiling, Skillet
- Cuisine: Mexican
Ingredients
- 1 pound rotini pasta
- 1 pound lean ground beef
- 1 packet taco seasoning
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (8-ounce) can corn, drained
- 2 cups cherry tomatoes, halved
- 2 cups shredded Fiesta blend cheese
- 16 ounces Catalina dressing
- 3 tablespoons sour cream
- 9 ounces Nacho Cheese Doritos, crushed
- 2 cups shredded iceberg lettuce
Instructions
1. Cook the rotini in a large pot of boiling salted water according to package directions. Drain and rinse with cold water to cool.
2. In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess grease, then stir in the taco seasoning and cook until the liquid has evaporated.
3. In a large mixing bowl, combine the cooled pasta, seasoned beef, black beans, corn, cherry tomatoes, and shredded cheese.
4. In a separate bowl, whisk together the Catalina dressing and sour cream until smooth and well blended.
5. Pour the dressing over the pasta mixture and stir gently until everything is evenly coated.
6. If serving immediately, fold in the crushed Doritos and shredded lettuce just before serving for maximum crunch.
Notes
Make ahead tip: Prepare the salad without the Doritos and lettuce, then add them just before serving to keep them crisp.
Protein swap: Ground turkey can be used instead of beef for a lighter option.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://cookingwithramsay.com/taco-pasta-salad/