Name: Taco Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 4 h 25 min
Cuisine: Mexican-American
Ingredients: 3 cups dried rotini pasta; 1 pound ground beef; 1 ounce packet taco seasoning; 1 pint cherry tomatoes, cut in half; 4 green onions, thinly sliced; 1 cup shredded sharp cheddar cheese; 1 cup shredded Monterey Jack cheese; 1 cup Catalina dressing; 2 cups crushed nacho cheese Doritos; 1/4 cup fresh chopped cilantro (optional)

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Introduction

Taco Pasta Salad is a delightful fusion of classic taco flavors combined with hearty pasta and crunchy Doritos. It’s a perfect crowd-pleaser for summer gatherings or easy weeknight dinners. This dish comes together quickly and tastes even better after chilling.

The image shows a clear glass bowl filled with tri-color rotini pasta mixed with ground meat, bright red cherry tomatoes, and small green herb pieces. The pasta is orange and lightly coated in sauce, giving it a shiny texture. A silver spoon is lifting a serving, showing a cluster of pasta, a cherry tomato, bits of meat, and green herbs. The background surface is white with a marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups dried rotini pasta
1 pound ground beef
1 ounce packet taco seasoning
1 pint cherry tomatoes, cut in half
4 green onions, thinly sliced
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup Catalina dressing
2 cups crushed nacho cheese Doritos
1/4 cup fresh chopped cilantro (optional)

Instructions

Step 1: Cook the rotini pasta according to the package directions. Drain and rinse under cold water, then drain well and set aside.
Step 2: In a large skillet over medium heat, brown the ground beef, breaking it into crumbles, until no pink remains, about 8–10 minutes.
Step 3: Stir in the taco seasoning until fully combined, then remove the skillet from heat.
Step 4: In a very large bowl, combine the cooked pasta, seasoned ground beef, cherry tomatoes, green onions, cheddar cheese, Monterey Jack cheese, and Catalina dressing. Stir until everything is evenly coated.
Step 5: Cover the bowl and refrigerate for at least 4 hours to allow the flavors to meld and the salad to chill.
Step 6: Just before serving, gently fold in the crushed Doritos and chopped cilantro if using. Serve immediately to enjoy the crunch.

Tips & Variations

Use turkey or chicken instead of ground beef for a lighter option.
Add black beans or corn for extra texture and nutrition.
Substitute Catalina dressing with a creamy avocado or ranch dressing for a different flavor profile.
For vegetarian variation, omit the beef and add sautéed bell peppers and onions.

Storage

Store leftover salad without the crushed Doritos in an airtight container in the refrigerator for up to 3 days. Add the Doritos just before serving to maintain their crunch. Reheat is not recommended since the dish is best served cold and the textures are important.

How to Serve

A close-up of a white shallow bowl filled with a colorful pasta salad mixture arranged in layers; the base layer is made of twisted rotini pasta coated in a glossy orange sauce, mixed with small pieces of browned ground meat. On top, there are bright yellow broken tortilla chip pieces scattered across along with halved red cherry tomatoes, green chopped scallions, and fresh chopped parsley sprinkled evenly. The textures vary from crunchy chips to tender pasta and juicy tomatoes, all sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this taco pasta salad ahead of time?

Yes, it’s ideal to prepare the salad at least 4 hours in advance so the flavors blend well. Just add the Doritos right before serving to keep them crunchy.

What can I use if I don’t have Catalina dressing?

You can substitute Catalina with a mix of ketchup and ranch dressing or try a store-bought taco sauce for a similar sweet and tangy flavor.