Taco Pasta Salad Recipe

Last week, for the 4th of July I made a taco pasta salad to bring as a dish to pass. It was super easy to make and it got GREAT reviews! Here's the recipe: 

Ingredients:

1 package (16 oz) of spiral pasta (I used "radiatori pasta" for something fun and unique)

1 lb ground beef

3/4 cup water

1 package taco seasoning

2 cups (8 oz) shredded cheddar cheese

1 green pepper, chopped

1 medium tomato, chopped

2 cans (2-1/4 oz each) sliced, ripe olives, drained

1 bottle (16 oz) Catalina or Western salad dressing

Directions:

1. Brown ground beef in a pan. I always brown mine over low heat... if I'm feeling patient enough. It seems to capture more flavor this way! Drain the hamburger and put back in the pan. I like to rinse mine with warm water, as it helps get some of the excess grease out of the meat. Add the envelope of taco seasoning and 3/4 cup water and cook according to taco seasoning envelope directions. Once done, remove from heat and allow up to 20 minutes the taco meat to cool.

2. Boil water and cook pasta according to package directions. 

3. When pasta is done, pour in a strainer in the sink and rinse with cold water for 2-3 minutes. If the pasta is too hot when it is combined with the other ingredients, it will melt the cheese and start cooking the vegetables=not what you want. :) 

3. Cut up your vegetables. I usually do this while the pasta and meat is cooking. The amounts of each really vary by your own preference. I did a half of a green pepper, a third of a large yellow onion, and the entire tomato. I saved a little bit of money by purchasing whole olives and slicing them myself rather than buying them pre-sliced. 

4. Put chopped vegetables and cheese into a large bowl. Then add the cooled pasta noodles and the cooled taco meat.

5. Add the entire bottle of salad dressing, stir and refrigerate for an hour before serving. I served mine with crushed Dorito chips on top. Enjoy! :)