Recipe by mssyann8
"Two favorite salads meet in this fun side dish - a taco and pasta salad perfect for parties."
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1 (1.25 ounce) package
halved cherry tomatoes
shredded Cheddar cheese
French salad dressing
1 (7 ounce) bag
I used ground turkey and homemade taco seasoning in this pasta salad. I chose not to toss the corn chips into the whole bowl of pasta salad. As I served it, I sprinkled Chili-Cheese Fritos over each bowl. This was a great quick dinner and a nice compromise for a mother that's sick of regular taco dinners and kids who can't get enough. I made homemade fry bread to serve with this. I would make this again but I think I would mix the sour cream into the french dressing next time and fold it in with the rest of the salad ingredients.
YUM! I had to use more dressing than called for (I used Catalina, b/c I had it here), and served the corn chips on top instead of mixing them in b/c I didn't want them to get mushy. I served this warm b/c hubby requested it that way and I really wasn't sure if this was supposed to be warm or cold, so... A very nice change from the usual and one that I would make again! Thanks for sharing. :)
I have been making this for at least 25 years! My family loves this. Great on a hot summer day. Now all my adult kids make it too.
I used rice instead of beef, southwest chipotle dressing instead of French, and added jalapeños, red bell pepper, and olives and this was AMAZING!
Family loved the uniqueness of this taco salad having pasta with it. I always have taco meat made ahead and froze in 1 lb. packages for quick meals. It came in handy with this recipe. I mixed part of the corn chips in the recipe, and saved some to add to the top of the salad when served. I made 'My Grandmother's French Dressing' from AR for the French dressing the recipe called for. We had a delicious meal that will be repeated.
I made a lower fat version that my family loved! We used lean ground beef, reduced fat sour cream, lite french dressing, and lower fat cheese, and substituted tortilla chips for corn chips. The beauty of this recipe is you can add "extras" if you like: sliced black olives are good, and I chopped a handful of cilantro and squeezed fresh lime juice over it to make it to our liking. I garnished it with avocado slices, too. The pasta is what makes this taco salad anything but ordinary -- tasty, great mix of textures, and good fresh meal to serve.
Made with ground turkey and couldn't tell the difference (well, definitely less grease when cooking up). Use the scoop-able sized corn chips and serve chips on side. Great salad option that I'll use for work pitch-ins.
The flavors are very good and I liked the dish as a whole. However there was far too much pasta in proportion to the rest of the ingredients. I made it a second time using half of the pasta called for and it was much better. Even with half the pasta it still makes 4 -6 good servings. I served both the chips and the lettuce on the side and let everyone toss their own, in this way you can still store left overs. A good and different dish!
* Percent Daily Values are based on a 2,000 calorie diet.
Taco Pasta Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 345
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