Sombrero pasta salad

By claudiag

Ingredients

• 1 package (16 ounces) spiral pasta
• 1 pound ground beef
• 3/4 cup water
• 1 envelope taco seasoning
• 2 cups (8 ounces) 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 16 ounces Western salad dressing

Preparation

Step 1

•Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered, for 15 minutes.
• Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat.
• Cover and refrigerate for at least 1 hour. Yield: 10 servings.

If you'll be refrigerating Sombrero Pasta Salad for more than 1 hour, reserve 1/2 cup dressing to stir into the salad just before serving.