Taco Pasta Salad Recipe

I used to be the person who brought the same safe pasta salad to every gathering. You know the one. Fine, but forgettable. Then one day I wanted tacos and pasta at the same time, which honestly says a lot about how my brain works.

This recipe happened because I didn’t feel like choosing between the two. It turned into something way better than expected. It is hearty, cheesy, a little messy, and has that crunchy topping that makes people hover near the bowl.

The first time I made it, I thought it would be a one time experiment. Instead, three people asked for the recipe before dinner was even over. That’s when I knew this one was staying.

It has all the comfort of taco night but in a scoopable, shareable form. Also, it holds up well at parties, which is important because I am always late getting food on the table.

Ingredients I Used for the Recipe

• 3 cups dried rotini pasta – The spirals catch all the dressing and seasoning so every bite actually tastes like something.
• 1 pound ground beef – This makes it filling and gives it that classic taco flavor base.
• 1 ounce packet taco seasoning – Adds the bold flavor quickly. I usually go mild so everyone eats it.
• 1 pint cherry tomatoes, halved – Brings freshness and a little juiciness to balance the richness.
• 4 green onions, thinly sliced – Gives a light onion flavor without being too sharp.
• 1 cup shredded sharp cheddar cheese – For that classic taco taste and a bit of bite.
• 1 cup shredded Monterey Jack cheese – Melts into everything and makes the texture creamy.
• 1 cup Catalina dressing – The slightly sweet tang ties the whole salad together.
• 2 cups crushed nacho cheese chips – Adds crunch and that unmistakable taco vibe right at the end.
• 1/4 cup chopped fresh cilantro (optional) – I use it when I want a fresh finish, skip it when I don’t feel like chopping herbs.

How to make Taco Pasta Salad?

Step 1 – Cook the Pasta

I cook the rotini according to the package directions, just until tender. Nothing fancy here. Once it is done, I drain it and rinse it under cold water.

Rinsing might feel wrong if you usually make hot pasta dishes, but here it stops the cooking and keeps the noodles from soaking up too much dressing later.

Step 2 – Brown the Beef

In a large skillet over medium heat, I cook the ground beef, breaking it up into crumbles as it browns. I let it cook until there is no pink left.

This usually takes about 8 to 10 minutes. I try not to rush this part because good browning equals better flavor.

Step 3 – Season the Meat

I sprinkle in the taco seasoning and stir until everything is coated evenly. The smell at this point is exactly why I keep making this dish.

Once mixed, I take the pan off the heat and let it cool slightly so it doesn’t warm up the rest of the salad.

Step 4 – Combine the Main Ingredients

In a very large bowl, I add the cooled pasta, seasoned beef, cherry tomatoes, green onions, cheddar cheese, and Monterey Jack.

Then I pour in the Catalina dressing and stir until everything is evenly coated. It starts to look like a cross between taco night and a picnic side dish, which is exactly what we want.

Step 5 – Chill and Let the Flavors Come Together

I cover the bowl and refrigerate it for at least 4 hours. This part matters more than you think.

The first time I skipped the chill time because I was impatient. It tasted okay, but after chilling, it tasted like a completely different dish. The flavors really settle into each other.

Step 6 – Add the Crunch Right Before Serving

Just before serving, I mix in the crushed chips and sprinkle in cilantro if I am using it.

Adding the chips too early makes them soggy, which I learned the hard way once. Now I wait until the last minute so they stay crisp and perfect.

Little Changes I Sometimes Make

This is one of those recipes that is easy to tweak depending on what is in the fridge or who is coming over. I don’t always make it the exact same way.

If I want to stretch it a bit, I add black beans or corn. That turns it into more of a full meal and less of a side dish.

Sometimes I toss in diced bell peppers for extra crunch. Other times I skip them because I forgot to buy them. Both versions disappear quickly, so I stopped worrying about being precise.

I have also tried different pasta shapes when rotini wasn’t available. As long as it is a small shape with texture, it works fine.

And if someone doesn’t want the chips mixed in, I just serve them on the side so people can add their own. That actually works great for leftovers too.

Tips

Don’t Skip Rinsing the Pasta

This keeps the noodles from turning gummy and prevents them from absorbing all the dressing too fast.

Let It Chill Long Enough

This salad gets better after sitting in the fridge. It needs time to come together, so I try to make it ahead whenever possible.

Add the Crunch at the Last Minute

Always wait to mix in the chips until serving. If you expect leftovers, only add them to the portion you are eating.

Keep It Mild or Make It Spicy

I usually stick with mild seasoning for a crowd, but if I know everyone likes heat, I go bolder. It adapts easily.

Store It the Right Way

I keep leftovers in the refrigerator in a sealed container for up to 5 days. I never store it with the chips already mixed in.

Use a Really Big Bowl

This sounds obvious, but I once underestimated how much this makes and ended up mixing it in two bowls like some kind of kitchen juggling act.

Now I always grab my largest bowl first and save myself the frustration.

This Taco Pasta Salad ended up becoming one of those recipes I rely on when I need something dependable but still fun. It is casual food. A little loud. Not trying to be fancy.

And honestly, that is probably why everyone likes it. It feels like something you actually want to eat, not just something that looks nice on a table.

If you make it once, you will see what I mean. Just don’t forget to save yourself a scoop before everyone else gets to it.

Print Recipe

Taco Pasta Salad Recipe

Author: Kelsey Perez Cooking Method: Boiling, Sauteing Cuisine: American Courses: Dinner, Side Dishes

Difficulty: easy Prep Time 20 mins Cook Time 20 mins Total Time 40 mins

Servings: 12 Calories: 441

Best Season: Summer, Spring, Fall

Description

This flavorful Taco Pasta Salad is simple to make and so delicious! It has all the best parts of a taco but served as a pasta salad instead and topped with crunchy Doritos. Cheesy, crunchy, and perfectly balanced with meat, veggies, pasta, and zesty Catalina dressing—this crowd-pleasing dish is ideal for parties, potlucks, or easy weeknight dinners.

ingredients

Servings

• 3 cups dried rotini pasta
• 1 pound ground beef
• 1 ounce packet taco seasoning (mild or spicy, your preference)
• 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 (add just before serving)
• ¹⁄₄ cup fresh chopped cilantro (optional)

Instructions

1. Cook the rotini pasta according to package directions. Drain and rinse under cold water to stop the cooking process. Let drain well and set aside.
   Rinsing prevents the pasta from absorbing too much dressing later.
   Mark as complete
2. In a large skillet over medium heat, brown the ground beef, breaking it into crumbles, until no pink remains, about 8-10 minutes.
   Mark as complete
3. Add the taco seasoning to the beef and stir until well combined. Remove from heat and let cool slightly.
   Do not add water—use the seasoning dry for this recipe.
   Mark as complete
4. In a very large bowl, combine the cooked pasta, seasoned beef, cherry tomatoes, green onions, cheddar cheese, Monterey Jack cheese, and Catalina dressing. Stir gently until everything is evenly coated.
   Mark as complete
5. Cover and refrigerate for at least 4 hours to allow flavors to meld and the salad to chill thoroughly.
   Can be made up to 1 day ahead.
   Mark as complete
6. Just before serving, stir in the crushed Doritos and optional cilantro. Serve immediately.
   Add chips right before serving to keep them crunchy.
   Mark as complete

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 441kcal

% Daily Value *

Total Fat 27gg42%

Saturated Fat 9gg45%

Trans Fat 0gg

Cholesterol 45mgmg15%

Sodium 871mgmg37%

Potassium 320mgmg10%

Total Carbohydrate 34gg12%

Dietary Fiber 3gg12%

Sugars 8gg

Protein 14gg29%

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Calcium 18% mg

Iron 10% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Don't skip rinsing the pasta: This stops the cooking process and prevents the pasta from soaking up too much dressing.
• Add Doritos at the last minute: For the best crunch, stir in the crushed chips right before serving.
• Customize your veggies: Feel free to add black beans, corn, or diced bell peppers for extra color and nutrition.
• Make ahead friendly: Prepare the salad up to a day in advance; just hold the chips until serving time.
• Storage tip: Keep leftovers in an airtight container in the fridge for up to 5 days (without chips).

Keywords: taco pasta salad, easy pasta salad, taco salad, ground beef pasta, party salad, Doritos pasta salad, cold pasta salad