Quick Taco Pasta Salad Recipe
Introduction
Quick Taco Pasta Salad is a flavorful and satisfying dish that combines the zest of taco seasoning with fresh vegetables and tender pasta. It’s perfect for a casual lunch or a potluck, offering a delicious twist on traditional pasta salads with a crunchy Doritos topping.
Ingredients
- 1 lb ground beef
- 4 tbsp taco seasoning (I use McCormick’s Mild for the best spice balance)
- 14 oz rotini pasta
- 1 green pepper
- 1 yellow onion
- 16 oz grape tomatoes
- 2.5 cups cheddar jack cheese (preferably shredded)
- 3 cups iceberg lettuce
- 1/2 cup sliced black olives
- 12 oz French dressing (such as Wish-Bone)
- 9.75 oz Doritos chips
Instructions
- Step 1: Dice the green pepper into bite-sized pieces, chop the yellow onion into small dice, halve the grape tomatoes, and shred the iceberg lettuce into bite-sized pieces. Set aside the sliced black olives.
- Step 2: Bring a large pot of salted water to a boil. Cook the rotini pasta until al dente according to package instructions, then drain and set aside.
- Step 3: While the pasta cooks, brown the ground beef in a large skillet over medium-high heat, breaking it apart until no pink remains. Add the taco seasoning and 1/4 cup water, stirring well. Simmer for 2-3 minutes until the beef is coated with the seasoning sauce.
- Step 4: In a large mixing bowl, combine the cooked pasta, seasoned ground beef, all the prepared vegetables, shredded cheese, and black olives. Toss gently to mix evenly.
- Step 5: Pour the French dressing over the salad and toss thoroughly until everything is coated evenly.
- Step 6: Just before serving, crush the Doritos into bite-sized pieces and gently stir them into the salad. This keeps the chips crunchy and adds a satisfying texture.
Tips & Variations
- Use rotini cooked just al dente to prevent mushiness in the salad.
- Try swapping French dressing for a creamy ranch or a cilantro lime dressing for a different flavor profile.
- For a vegetarian option, substitute ground beef with cooked black beans or textured vegetable protein.
- Add a squeeze of fresh lime juice for extra brightness before serving.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Add the Doritos just before serving again to maintain their crunch. Reheat the beef separately if preferred warm, but this salad is best served chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the salad up to a day in advance, but keep the Doritos separate and add them just before serving to keep them from getting soggy.
What can I use if I don’t have French dressing?
You can substitute French dressing with ranch, Catalina, or a simple vinaigrette. Each will alter the flavor slightly but still complement the taco-seasoned beef well.
PrintQuick Taco Pasta Salad Recipe
This Quick Taco Pasta Salad combines savory seasoned ground beef, al dente rotini pasta, crunchy fresh vegetables, melted cheddar jack cheese, and tangy French dressing, all topped with crispy Doritos for an irresistible Tex-Mex inspired dish that’s perfect for potlucks, picnics, or easy weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6–8 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Tex-Mex
Ingredients
Meat and Seasoning
- 1 lb ground beef
- 4 tbsp taco seasoning (McCormick’s Mild preferred)
- 1/4 cup water (for simmering beef)
Pasta
- 14 oz rotini pasta
Vegetables
- 1 green pepper, diced
- 1 yellow onion, diced
- 16 oz grape tomatoes, halved
- 3 cups iceberg lettuce, shredded
- 1/2 cup sliced black olives
Cheese and Dressing
- 2.5 cups shredded cheddar jack cheese (Sargento preferred)
- 12 oz French dressing (Wish-Bone preferred)
Crunch Topping
- 9.75 oz Doritos, crushed into bite-sized pieces just before serving
Instructions
- Prepare Vegetables: Dice the green pepper into bite-sized pieces, chop the yellow onion into small dice, halve the grape tomatoes, and shred the iceberg lettuce into bite-sized pieces. Set aside the sliced black olives. Having all vegetables prepped will make assembly quick and easy.
- Cook Pasta and Beef Simultaneously: Bring a large pot of salted water to a boil and cook the rotini pasta according to package instructions until al dente, then drain and set aside. While the pasta cooks, brown the ground beef in a large skillet over medium-high heat, breaking it apart until no pink remains. Add the taco seasoning and 1/4 cup water, stirring to combine. Simmer for 2-3 minutes until the seasoning coats the beef evenly. This simultaneous cooking ensures both components finish at the same time.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta, seasoned ground beef, prepped vegetables (green pepper, onion, tomatoes, lettuce), shredded cheddar jack cheese, and black olives. Toss gently but thoroughly to distribute all ingredients evenly.
- Add Dressing: Pour the French dressing over the salad mixture and toss again until everything is coated evenly with the dressing, ensuring balanced flavor throughout the salad.
- Finish with Crunch: Just before serving, crush the Doritos into bite-sized chunks and gently fold them into the salad. This step keeps the chips crunchy and prevents sogginess, adding a delightful texture contrast to the dish.
Notes
- Use mild taco seasoning for balanced spice, or adjust according to your preferred heat level.
- Cooking pasta al dente is important for maintaining texture in the salad.
- Adding Doritos right before serving preserves their crunch.
- This salad can be prepped ahead but add chips right before serving to avoid sogginess.
- Leftovers can be stored in the refrigerator for up to 2 days but will lose some crispness.
Keywords: Taco pasta salad, ground beef pasta salad, Tex-Mex salad, easy pasta salad recipe, Doritos pasta salad
