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A large bowl of creamy taco pasta salad with seasoned ground beef, tomatoes, cheese, and lettuce.

Fiesta Lunchbox Taco Pasta Salad

This recipe combines the savory comfort of taco night with the cool, crowd-pleasing ease of a classic pasta salad. It features tender pasta and seasoned beef tossed in a sweet and tangy Catalina dressing with sharp cheddar, fresh vegetables, and a final, irresistible crunch from crushed tortilla chips.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Dinner, Lunch, Salad, Side Dish
Cuisine: American, Tex-Mex
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2/3 cup water
  • 1 1/2 cups Catalina dressing, divided
  • 1 head of romaine lettuce, chopped
  • 2 roma tomatoes, diced
  • 2 cups nacho cheese flavored tortilla chips, coarsely crushed

Equipment

  • Large pot
  • Colander
  • Large Skillet
  • Wooden spoon or spatula
  • Very large mixing bowl
  • Knife
  • Cutting board
  • Box grater
  • Measuring cups and spoons
  • Serving bowl

Method
 

  1. Bring a large pot of generously salted water to a boil. Cook the rotini pasta according to package directions until al dente. Drain immediately and rinse thoroughly under cold water to stop the cooking process. Set aside to cool completely.
  2. While the pasta cooks, brown the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks. Once cooked through, drain off any excess fat.
  3. Return the skillet to the heat and add the taco seasoning and water. Stir to combine and let it simmer for 3-5 minutes until the liquid has reduced and created a thick sauce that coats the beef. Transfer to a bowl and allow it to cool completely.
  4. In a very large mixing bowl, combine the cooled pasta, cooled seasoned beef, diced tomatoes, and shredded cheddar cheese. Toss gently to mix.
  5. Pour about 1 cup of the Catalina dressing over the salad and stir until everything is evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Just before serving, add the chopped lettuce and the remaining 1/2 cup of dressing to the salad, and give it a final toss. Transfer to a serving bowl and top generously with the crushed tortilla chips. Serve immediately.

Notes

For best results, cool the cooked pasta and beef completely before assembling the salad to prevent wilting the lettuce and melting the cheese. For meal prepping, store the pasta/beef/cheese mixture, the dressing, the lettuce, and the chips in separate containers and combine just before eating. Feel free to add other taco fixings like black beans, corn, or sliced black olives. For a creamier dressing, mix in a quarter cup of sour cream or Greek yogurt with the Catalina dressing.