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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
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    10 servings

Ingredients

  • 1 package (16 ounces) spiral pasta
  • 1 pound ground beef
  • 3/4 cup water
  • 1 envelope taco seasoning
  • 2 cups 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

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.
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.
Nutrition Facts
1 each: 548 calories, 29g fat (9g saturated fat), 46mg cholesterol, 941mg sodium, 53g carbohydrate (14g sugars, 2g fiber), 19g protein.

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