sombrero pasta salad

Name: Sombrero Pasta Salad
Yield: 10
Ingredients: 16 ounce(s) tri colored rotini; 1 pound(s) ground beef; 3/4 cup(s) water; 1 - envelope taco seasoning; 2 cup(s) cheddar cheese, shredded; 1 - large green pepper , chopped; 1 - medium onion, chopped; 1 - medium tomato, chopped; 5 1/2 ounce(s) olives (black or green, your preference), drained; 16 ounce(s) catalina dressing

(1 RATING)

36 Pinches

Michelle Bersani =^..^=

East Bridgewater, MA

Updated on Dec 29, 2011

I don't quite remember where this came from, but I have had the recipe for years and it's always a hit at gatherings.

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yield 10 serving(s)

Ingredients

16 ounces tri colored rotini
1 pound ground beef
3/4 cup water
1 - envelope taco seasoning
2 cups cheddar cheese, shredded
1 - large green pepper , chopped
1 - medium onion, chopped
1 - medium tomato, chopped
5 1/2 ounces olives (black or green, your preference), drained
16 ounces catalina dressing

How To Make sombrero pasta salad

Step 1

Cook pasta according to package directions.

Step 2

Meanwhile, cook beef over medium heat until no longer pink; drain.
Step 3

Add water and taco seasoning mix; simmer, uncovered for 15 minutes.
Step 4

Rinse pasta in cold water and drain; place in a large bowl.
Step 5

Add beef mixture, cheese, green pepper, onion, tomato,and olives; mix well. Add the dressing and toss to coat.
Step 6

Cover and refrigerate for at least 1 hour.
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