Taco Pasta Salad

Taco Tuesday, meet pasta night!

This Taco Pasta Salad is what happens when two of the most beloved comfort foods collide in one epic dish.

Imagine all your favorite taco flavors—seasoned beef, sharp cheese, crunchy chips—tossed with twirly pasta and a tangy dressing that ties everything together.

The beauty of this pasta salad is its versatility. Perfect for potlucks, picnics, or meal prep, it’s substantial enough to be a complete meal yet fun enough to be the star side dish.

The combination of warm Tex-Mex spices, cool fresh veggies, and that addictive crunch from the Doritos creates a texture and flavor explosion that’s downright irresistible.

Ingredients

For the Pasta Base:

• 3 cups dried rotini pasta
• 1 pound ground beef
• 1 ounce packet taco seasoning

Fresh Components:

• 1 pint cherry tomatoes, cut in half
• 4 green onions, thinly sliced
• ¼ cup fresh chopped cilantro (optional)

Cheese and Dressing:

• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup Catalina dressing

For Serving:

• 2 cups crushed nacho cheese Doritos

Steps

1. Cook the rotini pasta according to package directions until al dente (8-10 minutes). Be careful not to overcook—pasta should have a slight firmness as it will continue to absorb dressing later. Drain thoroughly and rinse under cold water to stop the cooking process. Allow pasta to drain completely in a colander for 5 minutes, occasionally shaking to release excess water.
2. Heat a large skillet over medium heat until hot enough that a drop of water sizzles. Add the ground beef, breaking it up with a wooden spoon into small, even crumbles. Brown thoroughly until no pink remains, about 8-10 minutes. For best flavor development, allow some pieces to develop a deeper brown crust before stirring.
3. Sprinkle the taco seasoning evenly over the cooked beef. Stir continuously for 1-2 minutes to toast the spices and coat the meat evenly. If the mixture seems dry, add 2-3 tablespoons of water to help the seasoning distribute. Remove from heat and let cool for 5 minutes before assembling the salad.
4. In a very large bowl (at least 4-quart capacity), combine the cooled pasta, seasoned beef mixture, halved cherry tomatoes, sliced green onions, and both cheeses. Pour the Catalina dressing over everything and gently fold with a rubber spatula until all ingredients are evenly coated. The dressing should lightly coat all components—if it seems dry, add an additional ¼ cup of dressing.
5. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight. This crucial chilling time allows the flavors to meld and the pasta to absorb some of the dressing. Stir once halfway through chilling if possible.
6. Just before serving, gently fold in the crushed Doritos and chopped cilantro (if using). Serve immediately to maintain the chips’ crunch. If preparing for a buffet, consider placing the crushed Doritos in a separate bowl for guests to add themselves.

Smart Swaps

• Use ground turkey instead of beef (same amount) for a lighter option with 30% fewer calories
• Substitute Greek yogurt-based dressing for Catalina (mix ½ cup Greek yogurt with ¼ cup salsa and 2 tablespoons olive oil) for a tangier, protein-rich alternative
• Try black beans (1 can, drained) instead of ground beef for a vegetarian version
• Replace regular pasta with chickpea or lentil pasta for added protein and fiber

Make It Diabetes-Friendly

• Use whole grain pasta instead of regular rotini to reduce the glycemic impact (drops GI from 75 to approximately 55)
• Reduce Doritos to ½ cup and mix with 1½ cups of crushed air-popped popcorn for crunch with 65% fewer carbs
• Replace Catalina with a homemade dressing using 2 tablespoons olive oil, 2 tablespoons lime juice, 1 tablespoon vinegar, and taco seasoning to taste (saves approximately 8g carbs per serving)
• Increase the ratio of non-starchy vegetables by adding 1 cup diced bell peppers and 1 cup diced cucumber

Pro Tips

• Cook the pasta slightly firmer than you normally would—it will continue to soften as it absorbs the dressing
• For meal prep, store the Doritos and cilantro separately and add just before serving
• The salad actually tastes better on day two, so consider making it a day ahead (just without the chips)
• For a spicier kick, add 1 diced jalapeño or a few dashes of hot sauce to the dressing