Recipe of the week -- Taco Pasta Salad

Oh man....I'd hoped to have this up before now. It seems I zonked out in the chair. I'm sure I looked hilarious to anyone that saw. I was sitting in one of those glider rockers....sideways....with my knees up by my chin. Not sure how I got there and boy did I feel the effects of that, but here I am...sort of awake and ready to share.

I really love this salad. It makes a great filling lunch or dinner. It doesn't require much work or heat so it's nice in the summer.


Taco Pasta Salad

2 cups uncooked spiral pasta
1 lb. ground beef
1 envelope taco seasoning
3 cups shredded lettuce
2 cups halved grape tomatoes
1 cup shredded cheddar cheese
1/2 cup chopped green onion
1/2 cup sliced black olives
1/2 cup Catalina salad dressing
Tortilla chips

Cook pasta according to the package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning; cool.

Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onions, olives and dressing; toss to coat. Serve with tortilla chips.


I've also substituted kidney beans for the ground beef for a fun salad.

For more great recipes visit Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table.