August Recipe: Taco Pasta Salad

Make this zippy, zesty Taco Pasta Salad from our friend Nancy! Print your free recipe card and text that friend to swing by for dinner (print a copy for her too — she’s going to want the recipe). Read on for the recipe + styling tips for this unique, delicious salad!

TACO PASTA SALAD

DOWNLOAD THE FREE RECIPE CARD HERE!

Prep Time: 35 minutes
Bake Time: none
Makes 6 servings.

INGREDIENTS:

• 1 lb. ground beef
• 2 cups uncooked spiral pasta
• 1 (1 oz.) packet Taco Seasoning
• 3/4 cup each: diced red bell pepper, sliced green onions, and frozen corn kernels, thawed
• 3 cups shredded lettuce
• 3 cups cherry tomatoes
• 2 cups shredded Mexican blend cheese
• 3/4 cup Catalina dressing
• Optional, for garnish: chopped cilantro, sour cream, avocado
• Tortilla chips

INSTRUCTIONS:

1. Cook pasta according to package directions, then drain and rinse in cold water; set aside.
2. In a large skillet, cook beef, breaking into crumbles, over medium heat until no longer pink. Drain excess fat. Stir the taco seasoning into the ground beef.
3. In a large bowl, stir the pasta and ground beef together. Then add the bell peppers, green onions, corn, lettuce, cherry tomatoes, and cheese.
4. Toss everything together, then add in the Catalina dressing and toss to coat all the ingredients.
5. If desired, garnish the pasta salad with sliced or chopped avocado, chopped cilantro, and/or a large dollop of sour cream. Serve with tortilla chips.

NOTE: Save time by using pre-shredded lettuce from a bag and slicing the red bell pepper and green onions ahead of time!