Tex-Mex Pasta Salad
Ingredients1 h 35 m servings 597 cals
- Fill a large pot with water; pour in the olive oil and salt. Bring to a rolling boil over high heat. Stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 9 minutes. Drain and set aside.
- Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Mix in taco seasoning mix, remove from heat, and cool completely.
- Combine salsa, ranch dressing, bell peppers, green onions, jalapenos, and black olives in a medium bowl. Toss together the cooked pasta, cooled beef mixture, Cheddar cheese, and dressing mixture in a large bowl. Cover and refrigerate at least 1 hour before serving.
Per Serving: 597 calories; 34 g fat; 43.2 g carbohydrates; 29.9 g protein; 85 mg cholesterol; 1541 mg sodium. Full nutrition
ReviewsRead all reviews 6
I wanted to make this for our 4th of July party, but the website was down and I couldn't access the recipe. So, I managed to put together what I could remember from reading the recipe one time!...
Next time I make this, I would use less red peppers, they were kind of overpowering. I also skipped the ranch dressing and olives which left it a little dry. Next time, I am thinking maybe some ...
This is a great dish i added more red pepper and some cilantro to mine.
This is now a must have in our household. I got to please everyone at the table. Not one complaint and that a great success for me. Thanks I love it
I made this for a family picnic. Everyone loved it and wanted it again. All I had the second time was hot salsa, instead of mild and used it. I learned it was not as good this way. I stick t...