Description
This vibrant Taco Pasta Salad combines the heartiness of seasoned ground beef and rotini pasta with fresh vegetables, shredded cheese, and a tangy French dressing. Crisp tortilla chips add a delightful crunch, making it a perfect, easy-to-prepare dish ideal for gatherings or a flavorful weeknight meal.
Ingredients
Scale
Pasta & Meat
- 16 oz rotini pasta (or other medium-sized noodle)
- 1 lb ground beef
- 3 tablespoons taco seasoning
Vegetables & Cheese
- 1.5 cups chopped tomatoes
- 1 cup diced green bell pepper
- 2-3 cups Mexican-style shredded cheese
- 4 cups shredded lettuce
Dressing & Crunch
- 15 oz French dressing
- 3 cups slightly crushed nacho cheese or tortilla chips
Garnish
- Chopped cilantro (optional)
Instructions
- Cook Pasta: Prepare the rotini pasta as per the package instructions until al dente. Drain thoroughly and set aside to cool completely before assembling the salad.
- Brown Meat: In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat, then stir in the taco seasoning to evenly coat the beef. Let it cool slightly to avoid wilting the vegetables in the salad.
- Combine Ingredients: In a large bowl, mix together the cooled pasta, seasoned ground beef, chopped tomatoes, diced green bell pepper, shredded cheese, and shredded lettuce until well combined.
- Add Dressing: Pour the French dressing over the salad ingredients and toss thoroughly to ensure everything is evenly coated with the dressing.
- Add Crunch: Just before serving, stir in the crushed nacho cheese or tortilla chips gently to maintain their texture and add a satisfying crunch to the salad.
- Garnish and Serve: Optionally sprinkle chopped cilantro on top for a fresh herbal note and serve the salad immediately for best texture and flavor.
Notes
- Make sure the pasta and beef are fully cooled before mixing with the lettuce to keep the salad crisp.
- For a vegetarian version, replace ground beef with seasoned cooked beans or a meat substitute.
- Adjust the amount of taco seasoning based on the desired level of spice.
- Using freshly crushed tortilla chips or nacho chips right before serving helps maintain crunchiness.
- The salad is best served immediately but can be refrigerated for up to 2 hours if needed.
