When it comes to any fiesta, every aspect of the party and every course being served must incorporate the Tex-Mex flavors we all love so much… that includes the sides, too! And this Cinco de Mayo Pasta Salad is sure to bring the party. Every bite is bursting with swirly, tender pasta, taco-seasoned beef, crispy veggies, salty cheese, and some poppin’ Catalina dressing that will make you want to tango. You’ll be movin’ and groovin’ to the beat of every crunch… especially while eating your favorite tortilla chips! What are you waiting for?! Let’s get this party started with some Cinco de Mayo Pasta Salad!
Ingredients
- 2 cups spiral pasta, uncooked
- 1 pound ground beef
- 1 (1.25-ounce) envelope taco seasoning
- 3 cups lettuce, shredded
- 2 cups cherry tomatoes, halved
- 1 cup cheddar cheese, shredded
- 1/2 cup onion, chopped
- 1/2 cup green pepper, chopped
- 1/2 cup Catalina salad dressing
- tortilla chips, to taste, for serving
Directions
Step 1 –In a large pot of salted, boiling water, cook the pasta to al dente, according to the package directions.
Step 2 –While the pasta is cooking, in a large skillet over medium heat, cook the beef, while crumbling, until it is no longer pink, about 5-7 minutes. Drain the excess grease.
Step 3 –Stir the taco seasoning into the beef, and then allow the mixture to cool.
Step 4 –Drain the pasta and rinse it under cold water.
Step 5 –Stir the pasta into the meat mixture.
Step 6 –Add the lettuce, the tomatoes, the cheese, the onion, the green pepper, and the dressing to the meat mixture and toss to coat.
Step 7 –Serve the salad with the tortilla chips.
