Sombrero Pasta Salad
Taste of Home Ground Beef Cookbook
Try a FREE ISSUE of Taste of Home!
I take this slightly spicy salad to almost every party or picnic I attend. Every time I come home with lots of compliments, but never any leftovers! - Patty Ehlen, Burlington, Wisconsin
SERVINGS: 10
CATEGORY: Main Dish
METHOD: Chill
TIME: Prep/Total Time: 25 min.
Ingredients:
- 1 package (16 ounces) spiral pasta
- 1 pound ground beef
- 3/4 cup water
- 1 envelope taco seasoning
- 2 cups (8 ounces) shredded cheddar cheese
- 1 large green pepper, chopped
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained
- 1 bottle (16 ounces) Catalina or 16 ounces Western salad dressing
Directions:
Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered for 15 minutes. Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 10 servings. If you'll be refrigerating Sombrero Pasta Salad for more than 1 hour, reserve 1/2 cup dressing to stir into the salad just before serving.