Description
This Taco Pasta Salad features tender rotini pasta tossed with seasoned ground beef, fresh romaine lettuce, juicy cherry tomatoes, black beans, corn, cheddar cheese, and crunchy tortilla chips, all coated in a creamy blend of Catalina and ranch dressings. Perfect for potlucks, BBQs, meal prep, or a quick family dinner, this salad delivers bold Mexican-American flavors with a satisfying texture and vibrant freshness.
Ingredients
Pasta and Meat
- 12 oz rotini pasta
- 1 lb lean ground beef
- 1 packet taco seasoning
- ¼ cup water
Vegetables and Beans
- 2 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels
- ½ cup diced red onion
Dressings and Toppings
- ½ cup Catalina dressing
- ½ cup ranch dressing
- 1 cup shredded cheddar cheese
- 1 cup crushed tortilla chips
- Fresh cilantro (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the rotini pasta according to the package instructions until al dente. Drain thoroughly and set aside to cool.
- Prepare the Ground Beef: In a large skillet over medium heat, brown the lean ground beef until fully cooked, breaking it apart with a spatula. Drain any excess grease from the skillet.
- Season the Beef: Stir in the taco seasoning packet and ¼ cup water into the browned beef. Cook, stirring frequently, until the mixture thickens and the seasoning is well incorporated. Remove from heat and allow to cool.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta, seasoned ground beef, chopped romaine lettuce, halved cherry tomatoes, rinsed black beans, corn kernels, shredded cheddar cheese, and diced red onion. Gently toss to mix the ingredients evenly.
- Prepare the Dressing: In a small bowl, combine Catalina dressing and ranch dressing, mixing well to create the creamy taco dressing.
- Toss the Salad: Pour the combined dressing over the pasta mixture and toss gently until everything is evenly coated with the dressing.
- Add Final Touches: Just before serving, sprinkle crushed tortilla chips over the top of the salad for a crunchy texture. Garnish with fresh cilantro if desired.
Notes
- Chill the salad for at least 30 minutes before serving to allow flavors to meld.
- Add diced avocado just before serving for additional creaminess and flavor.
- Store the salad without the crushed tortilla chips to maintain their crunch; add them fresh before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American
