Taco Italian Veggie pasta salad

1
Denise Miles

By
@milesde2000

Always making up new twists on cold salads for summer. This one is meaty and tasty! Quick and Easy

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
8-10
Prep:
20 Min
Cook:
2 Hr
Method:
No-Cook or Other

Ingredients

  • 1 lb
    ground beef
  • 1 pkg
    taco seasoning mix
  • 1 lb
    spiral noodles, cooked
  • 4-5 medium
    green onions, chopped
  • 1 medium
    cucumber ,peeled, sliced and quartered
  • 1 pt
    grape tomatoes, cut in half
  • 1 small
    red onion, quartered and finely diced
  • 1 bottle
    italian dressing. shaken.using 1/2 the bottle
  • 1 can(s)
    black olives -sliced.
  • 1 c
    shredded sharp cheese

How to Make Taco Italian Veggie pasta salad

Step-by-Step

  1. In a large skillet, brown ground beef. Drain and add in Taco Pkt, using pkt instructions. Set aside and let cool.
  2. Meanwhile heat a pot for noodles. Salt pasta water during it's boiling process. Stir in pasta. Cook until Al Dente'. Once done, drain and rinse pasta in cold water.
  3. Secure a lidded container. Add in green onion, red onion, tomatoes, and cooled drained pasta. Toss thoroughly. Add in Seasoned ground beef cheese and olives. Toss again.
  4. Shake Bottled dressing well. Add in 1/2 the bottle at first. Toss until well coated. You may need to add more after 2 hour chilling. If serving it he next day, you will need to add a little more dressing, due to noodles soaking up dressing. Toss again.
  5. Your ready to eat! PS-Hubby had 2nds!

Printable Recipe Card

About Taco Italian Veggie pasta salad

Course/Dish: Beef Salads
Main Ingredient: Pasta
Regional Style: Mexican




Show 2 Comments & Reviews