Cold Taco Pasta Salad

Name: Cold Taco Pasta Salad
Prep time: 27 min
Cook time: 29 min
Total time: 56 min
Yield: 10 servings
Cuisine: Tex-Mex
Ingredients: 1 tbsp (12 g) kosher salt, for the pasta water (Diamond Crystal is about 9 g per tbsp, Morton about 15 g; either works); 16 oz (450 g) medium shell pasta; 1 lb (454 g) ground beef, 85% lean, cold from the fridge; 3 tbsp (28 g) taco seasoning mix, about one 1-oz packet; ⅓ cup (80 ml) water; 15 oz can (425 g) canned black beans, drained and rinsed well; 1 cup (150 g) frozen corn kernels, thawed and patted dry; 1 pint (300 g) cherry tomatoes, halved; ½ cup (80 g) red onion, finely diced (about ½ medium onion); ½ cup (60 g) sliced black olives, drained (optional); 2 cups (225 g) sharp cheddar cheese, shredded (about 8 oz); 1½ cups (360 ml) Catalina dressing, plus 2–4 tbsp (30–60 ml) more for finishing, only if needed; 4 cups (200 g) romaine or iceberg lettuce, cored, washed, thoroughly dried, and shredded into thin ribbons (about 1 small head); 1 cup (40 g) tortilla chips, coarsely crushed (optional); ¼ cup (10 g) fresh cilantro, roughly chopped (optional)

From the MyKitchenBank Kitchen

Tender shell pasta, seasoned taco beef, black beans, corn, and sharp cheddar are tossed in sweet-tangy Catalina dressing, chilled, and topped with crisp lettuce just before serving. It's a make-ahead potluck dish with the flavors of a taco night.

Prep: 27 min
Cook: 29 min
Wait: 1 hr
Total: 1 hr 56 min
Makes: About 10 cups (10 side-dish servings)

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Ingredients

10 servings

For the pasta
1 tbsp (12 g) kosher salt, for the pasta water (Diamond Crystal is about 9 g per tbsp, Morton about 15 g; either works)
16 oz (450 g) medium shell pasta
For the taco beef
1 lb (454 g) ground beef, 85% lean, cold from the fridge
3 tbsp (28 g) taco seasoning mix, about one 1-oz packet
⅓ cup (80 ml) water
For the salad
15 oz can (425 g) canned black beans, drained and rinsed well
1 cup (150 g) frozen corn kernels, thawed and patted dry
1 pint (300 g) cherry tomatoes, halved
½ cup (80 g) red onion, finely diced (about ½ medium onion)
½ cup (60 g) sliced black olives, drained (optional)
2 cups (225 g) sharp cheddar cheese, shredded (about 8 oz)
For the dressing and topping
1½ cups (360 ml) Catalina dressing, plus 2–4 tbsp (30–60 ml) more for finishing, only if needed
4 cups (200 g) romaine or iceberg lettuce, cored, washed, thoroughly dried, and shredded into thin ribbons (about 1 small head)
1 cup (40 g) tortilla chips, coarsely crushed (optional)
¼ cup (10 g) fresh cilantro, roughly chopped (optional)

Equipment (8)

Large pot, 6-quart (5.7 L) or bigger
Large skillet, 12-inch (30 cm)
Colander
Very large mixing bowl, 5-quart (4.7 L) or bigger
Rimmed plate or sheet pan for cooling the beef
Chef's knife and cutting board
Box grater (if shredding the cheese yourself)
Instant-read thermometer

Steps

Before you start

Plan on about 2 hours from start to serving: roughly 55 minutes of cooking and prep, then at least 60 minutes of chilling.
Shred the cheddar from a block if you can. Pre-shredded cheese has anti-caking starch that can make the salad a little dry.
Keep the lettuce and tortilla chips out of the salad until just before serving, or they will go limp and soggy.
Use a large bowl, at least 5 quarts (4.7 L), so you can toss everything without crushing the pasta.
Thaw the corn (in the fridge overnight or in a bowl of cool water for 10 minutes) before you start.

1
Cook the pasta
- Fill a 6-quart (5.7 L) pot about three-quarters full with water, add the salt, and bring to a rolling boil over high heat (about 6 minutes).
- Add the shell pasta and stir.
- Cook for 1 minute less than the package time, about 9 minutes, stirring occasionally.
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Ready when: Pasta is tender but still has a slight bite in the center when you bite a shell in half.
Tip: Cook it slightly firm. The pasta keeps absorbing dressing in the fridge and will soften further.
2
Drain and rinse pasta
- Drain the pasta in a colander.
- Rinse under cold running water for about 1 minute, shaking the colander, until the shells feel cool to the touch.
- Drain very well, shaking out the water trapped inside the shells, then tip into your very large mixing bowl.
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Ready when: Shells are cool, separate, and no longer dripping.
Tip: Warm pasta soaks up dressing and turns greasy and mushy. Make sure it is fully cool.
3
Brown the beef
- Heat a 12-inch (30 cm) skillet over medium-high heat for 1 minute.
- Add the ground beef and break it into small crumbles with a wooden spoon.
- Cook for about 9 minutes, stirring occasionally, until no pink remains and the edges are lightly browned.
- Tilt the pan and spoon off all but about 1 tablespoon of the fat.
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Ready when: Beef is browned with no pink left and reaches 160°F (71°C).
Tip: Don't skip draining the fat. In a cold salad, it will set into white, waxy bits.
4
Season the beef
- Reduce the heat to medium-low.
- Sprinkle the taco seasoning over the beef, pour in the water, and stir to coat.
- Simmer for about 4 minutes, stirring now and then, until the liquid has reduced to a thin glaze that clings to the meat and the pan looks almost dry.
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Ready when: No liquid pools when you tilt the pan, and the meat looks glossy rather than wet.
5
Spread beef to cool
- Spread the seasoned beef in a thin layer on a rimmed plate or sheet pan.
- Leave it to cool while you prep the vegetables in the next step.
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Ready when: Beef is spread thin and no longer in a clump.
Tip: Never add hot meat to the bowl. It will warm the pasta and melt the cheese.
6
Prep the vegetables
- Halve the cherry tomatoes, finely dice the red onion, and drain and rinse the black beans.
- Pat the thawed corn dry with paper towels.
- Drain the olives, if using.
- Shred the cheddar if you haven't already.
- By the time you finish, the beef should be cool.
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Ready when: Onion is in pieces about ¼ inch (6 mm), the beans and corn don't drip, and the beef is no longer steaming and feels barely warm or cool.
Tip: If the beef is still warm, slide the plate into the fridge for 5 minutes. Dry the beans and corn well, because extra water thins the dressing.
7
Combine the salad
- Add the cooled beef, black beans, corn, cherry tomatoes, red onion, olives (if using), and 1½ cups (170 g) of the cheddar to the bowl of cooled pasta.
- Fold gently with a large spoon or silicone spatula until evenly distributed.
- Save the remaining ½ cup (55 g) cheddar for topping.
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Ready when: No clumps of beef or cheese remain, and the colorful ingredients are spread throughout.
8
Dress and chill
- Pour 1½ cups (360 ml) of the Catalina dressing over the salad and fold until every shell is glossy and coated.
- Cover the bowl tightly and refrigerate for at least 1 hour, or up to 24 hours, so the flavors blend.
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Ready when: The salad is cold all the way through and the shells look lightly glossy.
Tip: Keep the lettuce out until serving. It wilts within an hour of being dressed.
9
Finish and serve
- Take the salad out of the fridge.
- Stir it well, then taste.
- If the pasta looks dry or the salad seems less glossy than when you mixed it, stir in 2–4 tablespoons (30–60 ml) more dressing.
- Fold in the shredded lettuce.
- Top with the remaining ½ cup (55 g) cheddar, the crushed tortilla chips, and the cilantro, if using.
- Serve right away.
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Ready when: Lettuce is crisp and bright, and the pasta is glossy and well coated.
Tip: If you're bringing this to a party, pack the lettuce, chips, and extra dressing separately and add them at the last minute.

Good to know

Tips

Rinse the pasta in cold water until fully cool. This stops the cooking and keeps the shells from clumping.
The pasta soaks up dressing as it chills, so keep a few tablespoons of extra dressing on hand to refresh the salad before serving.
Dry the lettuce thoroughly after washing. Wet leaves dilute the dressing and make the salad watery.
For more heat, add 1 diced, seeded jalapeño or a pinch of cayenne to the beef with the seasoning.

Make ahead

Cook and cool everything and toss the salad with the 1½ cups of dressing up to 24 hours ahead. Cover and refrigerate. Stir in the lettuce, any extra dressing, chips, and cilantro just before serving.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days (the lettuce will wilt, so it's best to store any leftovers without it). Don't leave the salad at room temperature for more than 2 hours (1 hour if it's above 90°F/32°C). Freezing is not recommended, because the pasta turns mushy and the dressing separates. Serve cold, with no reheating needed. Stir in a splash of dressing to loosen it up.

Substitutions

ground beef, 85% lean → ground turkey or chicken. Add 1 tablespoon of oil to the pan, because lean poultry has little fat. Cook to 165°F (74°C).
Catalina dressing → Russian dressing, or 1⅛ cups ranch mixed with ⅜ cup salsa. Russian is closest in sweet tang. The ranch-salsa mix gives a creamier, milder result.
medium shell pasta → rotini, cavatappi, or elbow macaroni. Use the same weight and cook to al dente, as with the shells.
sharp cheddar cheese → Mexican blend or Monterey Jack. Use the same weight. Pepper Jack adds some heat.