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Pasta Taco Salad

 Pasta Taco Salad
I've taken this dish to 4-H potlucks, church functions and my parents' 50th anniversary party. I also make it for guests. It's a salad with a little spunk!"
12-14 ServingsPrep/Total Time: 30 min.


  • 3 cups uncooked spiral pasta
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 envelope taco seasoning
  • 1-1/4 cups mayonnaise
  • 2 to 3 tablespoons milk
  • 3-3/4 teaspoons cider vinegar
  • 3-3/4 teaspoons sugar
  • 1 tablespoon ground mustard
  • 7 cups torn iceberg lettuce
  • 1 to 2 medium tomatoes, chopped
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 to 2 cups crushed nacho tortilla chips


  • Cook pasta according to package directions. Meanwhile, in a large
  • skillet, cook beef over medium heat until no longer pink; drain.
  • Stir in taco seasoning; heat through.
  • In a small bowl, combine the mayonnaise, milk, vinegar, sugar and
  • mustard; set aside.
  • Drain pasta; place in a large bowl. Add beef and mayonnaise mixture;
  • toss to coat. Add lettuce, tomatoes and cheese; toss to combine.
  • Sprinkle with tortilla chips. Yield: 12-14 servings.

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Pasta Taco Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.