Easy Taco Pasta Salad Recipe
This easy taco pasta salad recipe makes an easy one dish meal! Cool pasta with Mexican themed ingredients and finished with a tasty sweet dressing, it’s a perfect summertime family dinner recipe! It’s a great way to use leftover meat and veggies, too!
Ingredients
6 Tbsp. water
1/2 packet taco seasoning
1/2 lb. cooked hamburger or 1 cup cooked chicken, shredded
8 oz. rotini pasta (or your favorite pasta shape), cooked, drained and rinsed
1/2 cup green bell pepper, chopped
1/2 cup onion, chopped
1 tomato, chopped
1 (2.25 oz.) can sliced black olives, drained
8 oz. shredded Colby Jack cheese (or your favorite cheese)
1 (8 oz.) bottle Catalina dressing or red French dressing*
Instructions
- In a medium skillet, combine the water and taco seasoning. Bring to a simmer.
- Add the cooked meat and cook for 5-10 minutes, stirring occasionally, until most of the liquid has evaporated. Remove from the heat and let cool.
- In a large bowl, combine the cooled pasta, seasoned meat, green pepper, onion, tomato, olives and cheese.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.
- Stir before serving and add additional dressing if desired.
Notes
- Rotisserie chicken works great in this recipe.
- This salad is easy to customize with ingredients you already have on hand. Try adding corn, black beans, avocado, jalapeños, or chopped lettuce just before serving.
- If you prefer a lighter salad, start with about 6 oz. of dressing and add more to taste.
- Leftovers can be stored in the refrigerator for up to 3 days.
*The pasta will absorb some of the dressing as it chills, so the full bottle isn’t as much as it may seem. Add the dressing gradually if you prefer a less heavily dressed salad.
Find it online: https://www.livingonadime.com/taco-pasta-salad-recipe/
