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Expert Cooking Tips
- Use pasta shapes that hold dressing well, like rotini or shells.
- Rinse cooked pasta under cold water to stop cooking and keep it firm.
- Add chopped fresh herbs at the end to keep their flavor bright and fresh.
Ingredients 0/12
Why This Recipe Is A Favorite
Step 1
Bring a large pot of water to a boil. Once it's bubbling, add a splash of olive oil and a pinch of salt. Toss in the fusilli and cook it uncovered, giving it a stir now and then, until it’s tender but still has a bit of bite—about 9 minutes. Drain the pasta and set it aside to cool.
Step 2
While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook it, breaking it up with a spoon, until it’s browned all over and no longer pink. Drain off any excess grease, then stir in the taco seasoning. Take the skillet off the heat and let the beef cool down completely.
Step 3
In a separate bowl, mix together the salsa, ranch dressing, chopped bell peppers, green onions, jalapeños, and black olives. When the beef and pasta are ready, combine everything in a big bowl along with the shredded Cheddar cheese. Give it all a good toss, cover, and pop it in the fridge for at least an hour to let the flavors meld before serving.
