Description
Ranch-infused taco pasta salad delivers a fiesta of southwestern flavors dancing across your plate. Zesty spices, tender pasta, and cool creamy dressing combine for a crowd-pleasing summer meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound ground beef
- 2 cups shredded Colby Jack cheese
- 1 (15-ounce) can pinto beans
Pasta and Vegetables:
- 16 ounces trottole pasta
- 3 cups romaine lettuce, chopped
- 1 pint grape tomatoes, halved
- 1/2 cup diced red onion
- 1 cup corn
Seasonings and Dressings:
- 1 packet taco seasoning
- 1 tablespoon olive oil
- 3/4 cup chunky salsa
- 3/4 cup ranch dressing
- 3/4 cup Catalina dressing
Serving:
- Tortilla chips
Instructions
- Boil water in a large pot and cook trottole pasta until al dente, following package instructions. Drain and allow to cool completely at room temperature.
- In a skillet over medium-high heat, warm olive oil and brown ground beef for 8-10 minutes, stirring periodically until fully cooked. Eliminate excess grease.
- Sprinkle taco seasoning over cooked beef, mixing thoroughly to distribute evenly. Remove from heat and let cool to room temperature.
- Whisk salsa, ranch dressing, and Catalina dressing in a small mixing bowl until smooth and well integrated.
- Combine cooled pasta and beef in a spacious mixing bowl. Gently fold in chopped tomatoes, diced red onions, shredded cheese, and crisp lettuce.
- Pour prepared dressing over the pasta mixture, tossing gently to ensure comprehensive coating of all ingredients.
- Just before serving, scatter crushed tortilla chips across the top or present them separately to maintain their crunchiness.
- Transfer to serving dish and present immediately for optimal flavor and texture.
Notes
- Customize the heat by choosing mild or spicy taco seasoning based on your preference for a personalized flavor profile.
- Swap ground beef with ground turkey or plant-based crumbles for a healthier or vegetarian alternative that maintains the dish’s signature taste.
- Prep ingredients ahead of time and store separately to maintain crisp textures, preventing soggy pasta and wilted vegetables before serving.
- Keep tortilla chips crunchy by adding them just before eating, ensuring maximum texture and preventing them from becoming soft and losing their delightful crunch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 444 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 55 mg