Taco Pasta Salad – Hey, fellow food lovers! Today I’m excited to share a recipe that has become a staple, in my household; Taco Pasta Salad. This delightful dish brings together the goodness of tacos and the comforting allure of pasta salad. With ingredients like rotini pasta, seasoned ground beef, Mexican-style cheese, and a tangy French dressing this salad isn’t a meal—it’s a fiesta in every bite!
I still remember the first time I whipped up this Taco Pasta Salad. It was one balmy summer evening when I wanted to create something quick yet delightful for my family. As I combined the ground beef with veggies and pasta an irresistible aroma wafted through the kitchen. The moment my husband and son took their forkfuls their eyes sparkled with delight! It became a hit in our home—a go-to recipe for picnics, potlucks, and cozy family dinners.
What makes this Taco Pasta Salad truly special?
What sets this Taco Pasta Salad apart? Well for starters it’s incredibly versatile—you can serve it as a course or as a side dish, at any gathering. It’s simple to make while delivering an explosion of flavors that never fails to impress. The combination of textures such, as the cheese, crispy chips, and crisp vegetables adds excitement and fulfillment to every bite.
What You Need To Make This Taco Pasta Salad Recipe?
Rotini Pasta: These spirals aren’t your noodles; they’re perfect, for capturing all the delicious dressing and spices. I enjoy using rotini because every mouthful is a combination of pasta and sauce. If you’re feeling adventurous why not give the wheat or gluten-free variety a try?
Ground Beef: This is where the essence of taco flavor lies. I prefer ground beef as it provides richness without grease. As it sizzles away you can almost feel the anticipation building ready to infuse that taco essence into the salad.
Taco Seasoning: It’s like magic! A blend of spices that takes beef and turns it into a fiesta of flavors. Personally, I always add a pinch because I adore those zesty notes. It’s like throwing a dance party for your taste buds!
Chopped Tomatoes: Fresh, juicy, and bursting with sweetness. These vibrant red gems add a pop of color and a burst of freshness to any dish. Every chop feels like releasing a bit of summer into the salad.
Green Bell Pepper: Crunchy with a hint of sweetness these peppers provide a contrast to the savory components. I love the sound they make when diced – it’s, like enjoying a fresh symphony.
Mexican Style Shredded Cheese: Ah, the cheese! It’s so melty, creamy, and absolutely irresistible. It acts like a warm, comforting hug for all the ingredients bringing them together in a gooey and cheesy embrace.
Shredded Lettuce: Light, crispy and cool. It adds a crunch. It’s, like a whisper amidst the bolder flavors offering a moment of freshness with every bite.
French Dressing: The hero of this salad. It has a sweetness with the right amount of boldness. It drapes itself over the ingredients like a velvety cloak of flavor. This dressing is what sets this salad apart from the rest.
Nacho Cheese or Tortilla Chips: They bring in that crunch factor! With every mouthful, they add crunchiness that turns each bite into a textural adventure. I always save them for last so they retain their crispness.
Want To Save This Recipe?
Chopped Cilantro (Optional): For those who love cilantro like me, this is the finishing touch that adds a burst of freshness and color. It’s, like sprinkling some joy on top of the salad.
Steps To Make Taco Pasta Salad:
Step 1: Start by heating up a pot of water until it reaches a boiling point. Follow the instructions, on the package to cook the rotini noodles and rinse them with water. In another pan cook the ground beef until it’s fully cooked and then remove any grease. Add the taco seasoning. Let all the flavors blend together.
Step 2: In your mixing bowl combine the cooked pasta, seasoned beef, fresh tomatoes, crispy bell pepper, and that irresistible Mexican cheese. Now here’s a little secret – drizzle some French Dressing, over everything. Give it a good mix to ensure all ingredients are coated perfectly.
Step 3: If you’re not serving away cover the bowl. Put it in the refrigerator. Before serving add those chips (so they don’t become soggy) and sprinkle some fresh cilantro for a delightful herbaceous touch.
Tip:
To enhance the depth of flavor in your Taco Pasta Salad try adding some richness, to the ground beef. Begin by browning the beef with diced onion and a clove of garlic. As the onion and garlic caramelize they will infuse the beef with a delicious taste. This simple step will give your taco seasoning a foundation resulting in a dish that’s even more aromatic and flavorful. It’s amazing how such a little extra can truly heighten the beef from standing just as an ingredient to becoming an attribute in your salad.
Frequently Asked Questions:
Can I make this salad ahead of time?
Definitely! Just make sure to add the chips before serving to keep them crispy.
What can I use instead of ground beef?
Ground turkey or even a plant-based meat substitute are options for a variation.
How long does this salad keep in the fridge?
It stays fresh for 3 days making it ideal, for leftover meals.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Taco Pasta Salad
Ingredients
- 16 ounces rotini pasta or other medium-sized noodle
- 1 pound ground beef
- 3 tablespoons taco seasoning
- 1.5 cups chopped tomatoes
- 1 cup diced green bell pepper
- 2-3 cups Mexican Style Shredded Cheese
- 4 cups shredded lettuce pre-shredded available at some stores
- 15 ounces French Dressing
- 3 cups slightly crushed nacho cheese or tortilla chips
- Chopped cilantro optional
Instructions
- Cook the rotini noodles, in boiling water according to the instructions on the package and then rinse them with water.
- In a skillet brown the ground beef. Remove any grease.
- Mix taco seasoning into the beef until well combined.
- In a bowl combine the pasta, seasoned beef, chopped tomatoes, diced green bell pepper, shredded cheese and shredded lettuce.
- Pour French dressing over the mixture and stir it all together.
- If you're not serving it away you can refrigerate the salad to chill it.
- Before serving add chips to maintain their crispy texture.
- If desired garnish with chopped cilantro, on top.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
