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Cowboy Pasta Salad

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Ingredients

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  • 1 package (16 ounces) spiral pasta
  • 1 pound ground beef
  • 3/4 cup water
  • 1 envelope taco seasoning
  • 2 cups shredded cheddar cheese
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 1 medium tomato, chopped
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1 bottle (16 ounces) Catalina or Western salad dressing

Instructions

  1. Cook the pasta according to the package directions, then drain and rinse with cold water. Set aside. Meanwhile, in a skillet, cook the ground beef over medium heat until no longer pink, breaking the meat into crumbles; drain. Add water and taco seasoning; then simmer, uncovered, for 15 minutes. Editor's Tip: When learning how to cook pasta for cold salads, don't skip the rinse. Rinsing the pasta in cold water immediately halts the cooking process and prevents the pasta from becoming too soft. If you skip rinsing or rinse with hot water, the pasta will continue to cook and may become overcooked.
  2. Place the pasta in a large bowl. Add the seasoned beef, cheese, green pepper, onion, tomato and olives; mix well. Pour in the dressing, and toss to coat.
  3. Cover and refrigerate the pasta salad for at least one hour. Then, serve chilled from the fridge. Enjoy! Editor's Tip: If you'll be refrigerating the loaded cowboy pasta salad for more than one hour, reserve 1/2 cup dressing to stir into the salad just before serving.

Find it online: https://www.rapidrecipes.blog/cowboy-pasta-salad-recipe/