Quick Taco Pasta Salad: The Ultimate Weeknight Winner
Quick Taco Pasta Salad is a delightful and effortless dish that combines the bold flavors of tacos with a refreshing pasta salad, perfect for any weeknight meal.
Equipment
- - Pot
- - Skillet
- - Mixing bowl
Ingredients
For the Salad
- 1 lb Ground Beef 85/15 or 90/10 recommended
- 1 packet Taco Seasoning McCormick's Mild suggested
- 8 oz Rotini Pasta Cook until al dente
- 1 medium Green Pepper Any bell pepper can be used
- 1 medium Yellow Onion Red onion can be substituted
- 1 cup Grape Tomatoes Halve before adding
- 1 cup Cheddar Jack Cheese Sargento Shredded recommended
- 4 cups Iceberg Lettuce Romaine can be used as a substitute
- 1 can Black Olives Optional
For the Dressing
- 1 cup French Dressing Wish-Bone recommended
For the Crunch
- 2 cups Doritos Crush just before serving
Instructions
Preparation
- Start by dicing the green pepper, chopping the onion, halving the grape tomatoes, and shredding the iceberg lettuce. Set the black olives aside for later.
- Boil a pot of salted water and cook the rotini until al dente, usually about 8-10 minutes. Drain the pasta and set it aside to cool.
- In a skillet over medium-high heat, brown the ground beef until there's no pink remaining, about 5-7 minutes. Add the taco seasoning and a splash of water, then let it simmer for 2-3 minutes.
- In a large mixing bowl, combine the cooled pasta, seasoned beef, prepared veggies, cheddar jack cheese, and black olives. Toss everything together until evenly mixed.
- Pour the French dressing over the salad and stir thoroughly until every ingredient is nicely coated.
- Just before serving, crush the Doritos and gently fold them into the salad.
Notes
This salad is best if dressed just before serving to avoid sogginess. Reserve some cheese and Doritos for garnish to enhance presentation.