Real Recipes From Real Home Cooks ®

taco italian veggie pasta salad

Recipe by
Denise Miles
Auburn, AL

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

yield 8 -10
prep time 20 Min
cook time 2 Hr
method No-Cook or Other

Ingredients For taco italian veggie pasta salad

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

How To Make taco italian veggie pasta salad

  • 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!