SOMBRERO PASTA SALAD

By mz0926

GREAT COLD SALAD FOR SUMMER

Ingredients

• 1-16 ounce box spiral pasta
• 1 pound ground beef (could use chicken or turkey)
• 3/4 cup water
• 1 envelope taco seasoning
• 8 ounces of shredded cheddar cheese
• 1 large red pepper
• 1 medium onion (sweet, red or green)
• grape tomatoes
• 2-14 ounce cans sliced black olives, drained.
• 1-16 ounces western or catalina salad dressing

Preparation

Step 1

1. Cook pasta according to package directions.
2. Meanwhile in a skillet, cook beef over medium heat until no longer pink; drain fat.
3. Add water and taco seasoning; simmer, uncovered for 15 minutes
4. Rinse pasta in cold water and drain place in a large bowl.
5. Add beef mixture, cheese, pepper, onion, and olives; mix well.
6. Add the dressing and toss to coat.
7. Cover and refrigerate for at least 1 hour.
8. Add tomatoes just before serving (tomatoes loose their flavor when refrigerated).