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Sombrero Pasta Salad

 Sombrero Pasta Salad
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
10 ServingsPrep: 30 min. + chilling


  • 1 package (16 ounces) spiral pasta
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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 Western salad dressing


  • 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.

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Sombrero Pasta Salad (continued)

Nutritional Facts: 1 serving (1 each) equals 548 calories, 29 g fat (9 g saturated fat), 46 mg cholesterol, 941 mg sodium, 53 g carbohydrate, 2 g fiber, 19 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.