taco pasta salad

Taco pasta salad is a crowd-pleasing metropolis of taste that lends a myriad of refreshing flavors and textures to the plate.

Taco Pasta Salad

Cup Mayonnaise

Cup Sour Cream

Cup Milk (Plus More As Needed)

Tablespoons Lime Zest

Cup Cup Fresh Lime Juice

Jalapeno Pepper, (Seeded, Ribs Removed, and Finely Chopped)

Teaspoon Granulated Sugar

Teaspoons Black Pepper

Pound Spiral Pasta

Pounds Ground Beef, (80/20)

Envelopes Taco Seasoning

Salt

Teaspoon Black Pepper

Cup Red Onion, (Small Chopped)

Medium Red Pepper, (Small Chopped)

(16.5 Ounce) Container Grape Tomato, (Cut in Half)

Cup Cilantro, (Chopped)

Cups Sharp Cheddar, (Shredded)

Cups Monterrey Jack Cheese, (Shredded)

(14.5 Ounce) Bag Nacho Doritos~Divided, (Crushed)

2-3 Avocados, (Firm But Ripe, Diced)

Tablespoons Cilantro, (Chopped)

In a small mixing bowl, whisk together dressing ingredients until well mixed and smooth. Set aside.

Cook pasta according to package directions just until al dented. Rinse, drain, and cool.

In a large skillet, cook the ground beef until no pink remains. Remove fat, stir in both taco sesonings, and cool.

In a large serving bowl, toss together pasta, beef, dressing, red onion, red pepper, tomatoes, and cilantro until evenly coated. Cover and refrigerate for 4-6 hours, or overnight, for best flavor

Just before serving, toss and adjust seasoning. Add more milk (I generally add about 1/4 -1/2 cup), as needed, to loosen dressing. Gently fold in cheeses, 3/4 of the bag of Doritos, and avocado. Pour onto decorative platter and garnished with more of the remaining crushed Doritos and 2 tablespoons of cilantro and serve. serve. Enjoy!

Creamy vegetarian taco pasta salad with healthy avocado hemp hearts dressing! A quick and easy meal is perfect for lunch, dinner, parties, and potlucks.

Vegetarian Taco Pasta Salad With Avocado Hemp Hearts Dressing

Garofalo pasta (or pasta of your choice)

salt (divided)

water (or as required to cook the pasta)

kidney beans (1 can)

corn (frozen, thawed to room temperature)

tomato (chopped. 1 Roma tomato)

colored bell peppers (finely chopped)

olive oil (divided)

onion (half of medium-sized onion)

tbsp hemp hearts

tsp taco seasoning

avocado (divided)

lemon juice

cilantro (finely chopped)

Cook the pasta of your choice according to the package instructions. I cooked my two cups of dried pasta in 6 cups of boiling water with 1 tsp salt for 8 minutes. Make sure to cook the pasta aldente. Reserve 1/3 cup of pasta cooking water and drain the remaining water.

Spread the pasta on a plate, add 1/2 tbsp of oil, and mix well. Add oil and spreading in a plate helps prevent pasta from clumping.

Cook the pasta

In a blender, add the sliced avocado (reserve some for the salad, too. I used one and a half avocados for the dressing), lemon juice, hemp hearts, taco seasoning, and cilantro.

Blend it smoothly by adding 1/3 cup of the reserved pasta water.

Prepare the dressing

Add the cooked pasta, chopped onion, bell peppers, tomato, cilantro, kidney beans, corn, olive oil, and remaining salt to a mixing bowl.

Add the prepared dressing too.

Mix well. Check for the seasoning and adjust accordingly. Serve it with a slice of lemon and sliced avocados.

Assemble the salad

Taco Pasta Salad is a delicious and refreshing update on a taco salad, filled with pasta instead of lettuce, but still loaded with all of the classic taco flavors.

beef

taco seasoning

jalapeño pepper, (seeded, finely diced)

Roma tomato, (finely diced)

(15.25 ounces) corn kernels, (drained)

(74.5 g) red bell pepper, (finely diced)

(80 g) yellow onion, (diced)

(226 g) mild cheddar cheese, (shredded)

(272 g) Catalina dressing

(9.25 ounces) Nacho Doritos, (slightly crushed, reserving a few

iceberg lettuce, (optional for garnish)

Cook ground beef.

In a large skillet over medium heat, cook ground beef until no longer pink (8-10 minutes).

Season beef with taco seasoning.

Add taco seasoning, stirring to combine. Set the meat aside.

Combine all ingredients except Doritos.

In a large bowl combine cooked pasta, jalapeño pepper, tomatoes, corn, red bell pepper, onion, cheese, taco meat, and Catalina dressing.

When ready to serve, add chips.

When ready to serve, add Doritos, tossing to combine.

Garnish with chips and lettuce.

Serve garnished with extra Doritos and chopped lettuce (optional).

The salad sounds like an excellent meal. However the difficulty in wading through all the advertisements and wordy information is a turnoff. I just the recipe without the comments. By the time I’m to the actual recipe, I’m exhausted!

Thank you SO MUCH for adding the weight in grams.  I love measuring ingredients this way.  My dice may not match your dice, but I can sure match the grams.  Bless you.

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Taco Pasta Salad is a delicious and refreshing update on a taco salad, filled with pasta instead of lettuce, but still loaded with all of the classic taco flavors. If you are missing it, add some chopped iceberg lettuce on top for garnish! It’s a hearty and flavorful meal that is perfect for lunch or dinner and a definite must-add to your list of favorite pasta salads.

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Taco Pasta Salad

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Top 3 taco pasta salad recipes from across the web

The most viewed taco pasta salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Taco Pasta Salad

Vegetarian Taco Pasta Salad With Av...

Taco Pasta Salad

The most viewed taco pasta salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine