If you love tacos and you love pasta, get ready to meet your new favorite dish – taco pasta salad! This crazy-good mashup combines all the bold flavors of taco night with the satisfying comfort of pasta salad. Just imagine: perfectly seasoned ground beef, crunchy veggies, melty cheese, and that irresistible Catalina dressing tang, all tossed with rotini and finished with crushed Doritos for that extra crunch.
Trust me, this isn’t your average pasta salad. It’s ridiculously easy to throw together (we’re talking under 30 minutes), and it’s always the first thing to disappear at potlucks. Whether you need a quick weeknight dinner or a crowd-pleasing party dish, this taco pasta salad delivers big flavor with minimal fuss. And yes, those Doritos on top? Absolutely mandatory.
Why You’ll Love This Taco Pasta Salad
- Bold, crave-worthy flavors: The mix of taco-seasoned beef, tangy Catalina dressing, and fresh veggies tastes like a fiesta in every bite.
- Perfect textures: Al dente pasta, crisp veggies, melty cheese, and that addictive Doritos crunch? Yes, please.
- Effortless to make: Brown the beef, toss everything together, and chill. Done! No fancy skills needed.
- Always a hit: Whether it’s a backyard BBQ or a quick dinner, this salad disappears fast—guaranteed.
Ingredients for Taco Pasta Salad
Here’s everything you’ll need to make this flavor-packed salad (and yes, I’ve tested every single one of these ingredients to make sure they work perfectly together):
- Protein: 1 pound ground beef (80/20 works best for flavor)
- Seasoning: 2 tablespoons taco seasoning (my secret? Use the whole packet!)
- Pasta: 8 ounces rotini pasta, cooked al dente (trust me, mushy pasta ruins the texture)
- Veggies: 1 medium jalapeño (seeded and finely diced), 1 Roma tomato (diced small), ½ cup each of diced red bell pepper and yellow onion
- Extras: 1 can (15.25 oz) drained corn kernels, 2 cups shredded mild cheddar
- The magic: 1 cup Catalina dressing (don’t skimp!) and 1 bag Nacho Doritos (lightly crushed)
Ingredient Substitutions
No worries if you need to switch things up – here’s how to keep the flavor while making it work for you:
- Meat: Ground turkey or chicken work great (just add an extra tablespoon of taco seasoning)
- Dressing: Try a mix of ketchup and Italian dressing if you’re out of Catalina
- Cheese: Pepper jack adds nice heat, or use dairy-free shreds
- Chips: Fritos or tortilla chips can pinch-hit for Doritos in a crunch
How to Make Taco Pasta Salad
Okay, let’s get cooking! This taco pasta salad comes together in just a few simple steps, but I’ve got some insider tricks to make sure it turns out perfect every single time.
Step 1: Cook the Beef
First things first – grab your favorite skillet (I always use my trusty cast iron) and brown that ground beef over medium heat. You’ll want to break it up into nice small crumbles as it cooks. Once it’s no longer pink, carefully drain off the excess fat – this keeps your salad from getting greasy. Pro tip: tilt the skillet and use a spoon to scoop out the fat, or press the beef against one side with a spatula while pouring off the liquid.
Step 2: Season and Cool
Now for the flavor bomb! Sprinkle in that taco seasoning and stir like crazy to coat every last bit of beef. I like to let it cook for another minute or two to really wake up those spices. Then take it off the heat and let it cool slightly while you prep everything else – this prevents the cheese from melting when we mix it all together.
Step 3: Combine Ingredients
Time for the fun part! In your biggest mixing bowl (I mean it – go grab that giant one you only use for holiday meals), combine the cooked pasta, all those colorful diced veggies, corn, and shredded cheese. Add the slightly cooled beef and pour that glorious Catalina dressing over everything. Now here’s the key: use a gentle folding motion with a rubber spatula to combine everything. No vigorous stirring – we want to keep those pasta shapes intact and the veggies crisp!
Step 4: Chill and Serve
Last step – and don’t skip this! Cover the bowl and let it chill in the fridge for at least 30 minutes (an hour is even better). This magic waiting time lets all those bold flavors get to know each other. Right before serving, gently fold in most of the crushed Doritos (save some for topping!), then garnish with extra chips and maybe some crisp lettuce if you’re feeling fancy. The contrast of cold, creamy salad with those crunchy chips? Absolute perfection!
Tips for the Best Taco Pasta Salad
After making this salad more times than I can count (and getting rave reviews every single time), I’ve picked up some game-changing tricks that take it from good to “Oh my gosh, can I get the recipe?!” level:
- Pasta perfection: Cook that rotini just until al dente – about 1 minute less than the package says. It keeps its shape better when mixed with all those yummy ingredients (and nobody wants mushy pasta salad!).
- Chip timing: Fold in those crushed Doritos right before serving. If they sit too long in the dressing, they’ll lose their satisfying crunch (and that would be tragic).
- Dressing adjustment: Start with 3/4 cup Catalina dressing, mix, then add more as needed. Sometimes the pasta soaks it up differently, and you want it perfectly coated – not swimming.
- Make-ahead magic: You can mix everything except the chips up to a day ahead. The flavors actually get better! Just add those Doritos when you’re ready to serve for maximum crunch.
Serving Suggestions for Taco Pasta Salad
This taco pasta salad seriously shines all on its own, but if you’re feeling fancy, try serving it with an ice-cold margarita or a crisp Mexican lager. For extra fun, set out bowls of toppings like sliced black olives, avocado chunks, or extra shredded cheese so folks can customize their plates. Trust me—it disappears faster when everyone gets to play chef!
Storing and Reheating Taco Pasta Salad
Here’s the deal with leftovers (if you’re lucky enough to have any!) – this taco pasta salad keeps beautifully for about 3 days in the fridge if you store it right. I always use an airtight container to keep everything fresh, but here’s my golden rule: store the salad and Doritos separately. Those chips turn from delightfully crunchy to sadly soggy if they sit in the dressing too long.
When you’re ready for round two, just scoop out what you want and sprinkle fresh crushed Doritos on top. No need to reheat – this salad tastes amazing cold! If you absolutely must warm it up (maybe that ground beef craving hits at midnight?), 30 seconds in the microwave does the trick. But fair warning: the chips still won’t be as crisp, and the veggies lose some of their fresh bite. Honestly? It’s worth eating straight from the fridge – the flavors just keep getting better as they mingle!
Taco Pasta Salad FAQs
Can I make this ahead? Absolutely! Mix everything except the Doritos up to 24 hours in advance—the flavors actually improve. Just add those crunchy chips right before serving so they stay perfectly crisp. I’ve even prepped the beef a day early to save time!
What can I use instead of Catalina dressing? In a pinch, mix ¼ cup ketchup with ¾ cup Italian dressing—it’s not identical, but it gives that sweet-tangy vibe. Or go wild with a creamy avocado ranch for a different twist!
Is this gluten-free? Almost! Just swap regular rotini for gluten-free pasta (I like brown rice or chickpea versions) and double-check your taco seasoning and Doritos labels. Some brands sneak wheat in where you least expect it.
Nutritional Information
Here’s the scoop on what’s in this delicious taco pasta salad – but keep in mind, these numbers are just estimates since brands and ingredient sizes can vary. (And let’s be real, who actually measures those extra Doritos? I never do!) If you’re tracking closely, always check your specific product labels or chat with a nutritionist.
- Serving Size: About 1 generous scoop (because let’s be honest, seconds are inevitable)
- Calories: Around 450 per serving (but totally worth every one!)
- Protein: 20g to keep you full and satisfied
- Carbs: 45g (hey, that pasta and those crunchy chips aren’t going to eat themselves)
- Fats: 22g (mostly from that delicious beef and cheese – the good stuff!)
My philosophy? Everything in moderation. This salad packs plenty of veggies along with all that flavor, making it a meal you can feel good about – especially when you’re craving something hearty and fun. Just don’t forget to enjoy the experience too – the best meals are the ones shared with people you love!
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Taco Pasta Salad: The Irresistible Crunchy Comfort Dish
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Low Calorie
Description
A hearty and flavorful taco pasta salad combining ground beef, pasta, fresh vegetables, cheese, and a tangy Catalina dressing, topped with crushed Doritos for crunch.
Ingredients
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 8 ounces rotini pasta, cooked al dente according to package instructions
- 1 medium jalapeño pepper, seeded, finely diced
- 1 medium Roma tomato, finely diced
- 1 can (15.25 ounces) corn kernels, drained
- ½ cup (74.5 g) red bell pepper, finely diced
- ½ cup (80 g) yellow onion, diced
- 2 cups (226 g) mild cheddar cheese, shredded
- 1 cup (272 g) Catalina dressing
- 1 bag (9.25 ounces) Nacho Doritos, slightly crushed, reserving a few for topping
- diced iceberg lettuce, optional for garnish
Instructions
- Cook the ground beef in a skillet over medium heat until browned. Drain excess fat.
- Add taco seasoning to the beef and stir to combine. Remove from heat and let cool slightly.
- In a large bowl, combine the cooked pasta, jalapeño, tomato, corn, red bell pepper, onion, and shredded cheese.
- Add the seasoned ground beef and Catalina dressing to the bowl. Mix well.
- Gently fold in the crushed Doritos, reserving a few for topping.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
- Garnish with additional Doritos and diced lettuce if desired.
Notes
- For a spicier version, use hot taco seasoning or add extra jalapeños.
- Substitute ground turkey or chicken for a lighter option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
Keywords: taco pasta salad, Mexican pasta salad, easy taco salad
