Delicious Quick Taco Pasta Salad for Busy Weeknights
This Quick Taco Pasta Salad brings bold flavors and crunch to your busy weeknights, making it a perfect quick meal.
Equipment
- - Large pot
- - Skillet
- - Mixing bowl
- - Colander
Ingredients
For the Salad
- 1 lb Ground Beef Opt for 85/15 or 90/10 fat ratios for the best taste.
- 14 oz Rotini Cook until al dente.
- 1 medium Green Pepper Can swap for sweeter red or yellow peppers.
- 1 medium Yellow Onion Finely diced or can use red onions.
- 1 cup Grape Tomatoes Substitute with diced regular tomatoes if desired.
- 3 cups Iceberg Lettuce Consider romaine or spinach.
- 1/2 cup Black Olives Omit or replace with sliced pickles if necessary.
For the Dressing and Toppings
- 1 packet Taco Seasoning Homemade or store-bought.
- 2.5 cups Cheddar Jack Cheese Or substitute for any favorite cheese.
- 12 oz French Dressing Or use a homemade vinaigrette.
- 9.75 oz Doritos Crush and sprinkle just before serving.
Instructions
Preparation
- Dice the green pepper and onion, halve the tomatoes, and shred the lettuce. Set aside with the black olives.
- Boil salted water in a large pot, add the rotini, and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.
- In a skillet over medium heat, brown the ground beef until no pink remains. Add taco seasoning and a splash of water, simmer for about 2-3 minutes.
- In a large mixing bowl, combine the cooked pasta, seasoned beef, veggies, cheese, and olives. Toss until evenly mixed.
- Pour in the French dressing and toss thoroughly to coat all ingredients.
- Just before serving, crush the Doritos and sprinkle them on top of the salad.
Notes
Serve with a sprinkle of fresh cilantro or a squeeze of lime for added zest.