Tex-Mex Pasta Salad Recipe

Tex-Mex Pasta Salad Recipe

How To Make Tex-Mex Pasta Salad

Unlike the usual pasta salad, this dish is heavy on tex-mex flavors, ground beef, bell peppers, chili peppers, and cheese.

Preparation: 15 minutes
Cooking: 20 minutes
Cool Time: 1 hour
Total: 1 hour 35 minutes



  • 2tbspolive oil
  • 1tspsalt
  • 16ozfusilli pasta
  • 2lbsextra lean ground beef
  • oztaco seasoning mix
  • 24ozmild salsa
  • 8ozranch dressing
  • red bell peppers,chopped
  • 6green onions,chopped
  • ¾cuppickled jalapeno peppers,chopped
  • ozblack olives,sliced
  • 8ozCheddar cheese,shredded


  1. Fill a large pot with water; pour in the olive oil and salt. Bring to a rolling boil over high heat. Stir in the fusilli, and return to a boil.

  2. Cook the pasta uncovered for about 9 minutes, stirring occasionally, until the pasta has cooked through, but is still firm to the bite. Drain and set aside.

  3. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Mix in taco seasoning mix, remove from heat, and cool completely.

  4. Combine salsa, ranch dressing, bell peppers, green onions, jalapenos, and black olives in a medium bowl. Toss together the cooked pasta, cooled beef mixture, Cheddar cheese, and dressing mixture in a large bowl.

  5. Cover and refrigerate at least 1 hour before serving.


  • Calories: 547.40kcal
  • Fat: 26.59g
  • Saturated Fat: 8.57g
  • Trans Fat: 0.59g
  • Monounsaturated Fat: 8.37g
  • Polyunsaturated Fat: 7.09g
  • Carbohydrates: 44.68g
  • Fiber: 4.15g
  • Sugar: 6.64g
  • Protein: 32.75g
  • Cholesterol: 85.28mg
  • Sodium: 1197.22mg
  • Calcium: 211.72mg
  • Potassium: 755.92mg
  • Iron: 3.83mg
  • Vitamin A: 120.23µg
  • Vitamin C: 33.84mg
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