Taco Pasta Salad
This zesty Taco Pasta Salad is simple to make using a handful of kitchen staple ingredients and packed with fresh, delicious flavor and texture. Serve this for Taco Night or as an easy weeknight dinner or side dish for any backyard barbecue or picnic.
Servings 8 servings
Ingredients
- ½ lb ground beef or turkey
- ½ lb rotini pasta
- 2 large avocados diced
- 2 Tablespoons Taco seasoning
- ½ yellow sweet pepper chopped
- ¼ small onion diced
- ½ pint cherry tomatoes
- 1 cup cheddar shredded
- ½ head iceberg lettuce
- ½ cup French dressing
- ¼ cup sour cream
- 1 1/2 cup Nacho Cheese Doritos crushed roughly
Instructions
- Cook beef in a pan over medium high heat. Once meat starts to brown, add in the taco seasoning. Once cooked, drain access grease and set aside.
- Meanwhile, cook the rotini according to package directions in a medium or large pot. When pasta is cooked, drain and run cool water over it to cool.
- In a large bowl, add together all ingredients and mix until well combined.
- Note: Add Doritos right before serving to avoid them getting soggy.
Video
Notes
Storage:
- We recommend eating this within 24 hours once assembled for the best flavor and texture, but you can store leftover salad in an airtight container in the fridge for up to 2 days. Give it a stir to refresh, then serve chilled or at room temperature.
- Prep this in advance — prep all components ahead of time, then combine when ready to serve. Reminder to keep the Doritos separate until serving, to prevent them from get