by Sheryl

Yield: 8 servings

This taco pasta salad is a fan-favourite for great reasons. It is loaded with spiral pasta, ground beef, sweet tomatoes, veggies, and a good deal of cheese, topped with sweet Catalina dressing. This is my go-to and forever favourite. I love to serve this on summer BBQ, but it is super good I cannot help to make this all year round!

Classic recipes like this are tested and honed by time. They are a classic favourite for good reasons. If you are looking for a simple salad to serve with your meal or enjoy by itself, then this refreshing and delicious taco pasta salad with vibrant colours is a must!


1 lb ground beef
16 oz. rotini pasta, uncooked
2 c. cherry tomatoes, halved
3 c. lettuce, shredded
1 c. cheddar cheese, shredded
1/2 c. green bell pepper, chopped
1/2 c. yellow onion, chopped
1/2 c. Catalina dressing
1 oz. taco seasoning, (1 pkg)


Step 1: Following the package directions, cook the spiral pasta in a large saucepan with boiling water. When done drain the pasta and rinse under cold water. In a bowl, transfer the pasta and set it aside.

Step 2: Cook the ground beef in a large skillet over medium-high heat, crumbling the meat as it cooks until browned. Drain the grease when done and cover. Set the cooked ground beef aside to cool.

Step 3: Add the cooked pasta and ground beef to a large bowl. On top, sprinkle the taco seasoning. Stir well until the pasta and beef are coated.

Step 4: Now, add the lettuce to the bowl along with the cherry tomatoes, cheddar cheese, onion, and green pepper. Over the salad, drizzle the Catalina dressing. Toss to coat.

Step 5: Immediately serve the taco salad. Place any leftovers in a sealed container and keep them in the fridge for up to 3 to 4 days.


Serving: 1serving | Calories: 480kcal | Carbohydrates: 53g | Protein: 21g | Fat: 20g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 615mg | Potassium: 444mg | Fiber: 3g | Sugar: 9g | Vitamin A: 826IU | Vitamin C: 19mg | Calcium: 136mg | Iron: 3mg

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