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Flavorful Taco Pasta Salad with Zesty Catalina Dressing

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A quick and easy taco pasta salad featuring rotini pasta, seasoned ground meat, fresh veggies, and a tangy, creamy Catalina dressing. Perfect for potlucks, weeknight dinners, and gatherings.

Ingredients

Scale
  • 12 ounces rotini pasta, cooked al dente
  • 1 pound ground beef or turkey, browned and seasoned with taco spices (or cooked shredded chicken)
  • 1 cup shredded cheddar cheese
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup sweet corn kernels, fresh or thawed frozen
  • 1 cup cherry tomatoes, halved
  • 3–4 green onions, thinly sliced
  • 1 medium red bell pepper, diced
  • ¼ cup fresh cilantro, chopped (optional)
  • ½ cup Catalina dressing
  • ¼ cup mayonnaise (or Greek yogurt for tangier twist)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon taco seasoning
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini pasta and cook according to package directions, about 8-10 minutes, until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
  2. In a skillet over medium-high heat, brown 1 pound of ground beef or turkey, breaking it apart with a spatula. Drain excess fat if needed. Stir in 1 teaspoon taco seasoning and ½ teaspoon garlic powder, cooking for another minute. Remove from heat and let cool slightly.
  3. In a bowl, whisk together ½ cup Catalina dressing, ¼ cup mayonnaise, and 1 tablespoon fresh lime juice. Season with salt and pepper to taste.
  4. Halve 1 cup cherry tomatoes, dice 1 medium red bell pepper, thinly slice 3-4 green onions, and chop ¼ cup fresh cilantro if using.
  5. In a large mixing bowl, combine cooked pasta, seasoned meat, 1 cup shredded cheddar cheese, drained black beans, corn kernels, and chopped veggies. Toss gently to mix.
  6. Pour the zesty Catalina dressing over the salad and toss until everything is evenly coated. Adjust seasoning with salt, pepper, or extra lime juice if desired.
  7. Refrigerate for at least 30 minutes to let flavors meld before serving. Optionally, drizzle a little olive oil on pasta before mixing to prevent clumping.

Notes

Do not overcook pasta; al dente is best. Rinse pasta after boiling to stop cooking. For gluten-free, use gluten-free pasta or spiralized zucchini noodles. For vegetarian, omit meat and increase beans and corn. Add crushed tortilla chips for extra crunch before serving. Dressing can be made creamier with sour cream or Greek yogurt.

Nutrition

Keywords: taco pasta salad, Catalina dressing, easy pasta salad, taco salad, potluck recipe, quick dinner, rotini pasta salad, zesty dressing

Find it online: https://tastytuck.com/flavorful-taco-pasta-salad-recipe-easy-zesty-catalina-dressing-delight/