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Cold Taco Pasta Salad with Catalina dressing

Delicious Cold Taco Pasta Salad with Catalina Dressing Bliss

Enjoy a refreshing Cold Taco Pasta Salad with Catalina dressing, perfect for summer BBQs or weeknight dinners.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 35 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 16 oz Rotini Pasta this twisted shape holds the dressing well
For the Protein
  • 1 lb Lean Ground Beef rich in protein and flavor; feel free to swap with ground turkey or a plant-based option
For the Flavoring
  • 1 oz Taco Seasoning adds that classic taco taste that everyone loves
For the Veggies
  • 1 cup Cherry Tomatoes halved; brings juiciness and vibrant color
  • ½ piece Green Bell Pepper diced; adds crunch and mild sweetness
  • ½ piece Red Bell Pepper diced; enhances sweetness and color
  • 4 Green Onions chopped (green parts only); gives a fresh onion flavor
For the Extras
  • 1 can (15 oz) Sweet Corn drained; offers sweetness and a pop of color
  • 1 can (15 oz) Light Red Kidney Beans drained and rinsed; adds fiber and heartiness
For the Dressing
  • 1½ cups Catalina Dressing provides that sweet and tangy layer
For Garnishing
  • Tortilla Strips optional; adds a crunchy texture right before serving

Equipment

  • large pot
  • Skillet
  • Mixing Bowl
  • Colander
  • Spatula
  • Plastic Wrap

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add 16 oz of rotini pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.
  2. Cook the Ground Beef: In a skillet over medium heat, cook 1 lb of lean ground beef until browned, about 6-8 minutes. Stir in 1 oz of taco seasoning and a small amount of water; simmer for 5 minutes and let cool.
  3. Combine Ingredients: In a large mixing bowl, combine the cooled rotini pasta, cooked ground beef, 1 cup of cherry tomatoes, and diced peppers. Add green onions, drained sweet corn, and kidney beans; toss gently.
  4. Add the Dressing: Pour 1½ cups of Catalina dressing over the salad and gently fold until all ingredients are coated.
  5. Chill the Salad: Cover with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours.
  6. Garnish and Serve: Before serving, sprinkle tortilla strips on top. Serve in bowls or plates.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 900mgPotassium: 500mgFiber: 10gSugar: 6gVitamin A: 20IUVitamin C: 70mgCalcium: 4mgIron: 15mg

Notes

This salad is customizable with various proteins or seasonal vegetables.

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