Taco Pasta Salad


  • 1 pound lean ground beef
  • 1 jalapeno pepper, seeded and diced
  • 1 (1.25 oz) package Hy-Vee taco seasoning
  • 3/4 c. water
  • 2 c. uncooked Hy-Vee tri-color rotini
  • 3 c. chopped romaine leaves
  • 2 c. halved cherry tomatoes
  • 1 c. chopped jicama
  • 1 c. shredded Hy-Vee Mexican 4-cheese blend
  • 1/2 c. light Catalina dressing
  • *Added nutritional bonus: add ¼ cup Pinnaclife Prebiotic Fiber to the water in step 2.


  1. Brown ground beef with jalapeno pepper; drain.
  2. Stir in taco seasoning and water and cook according to directions on seasoning packet. Cool.
  3. Meanwhile, cook rotini according to package directions. Drain and rinse with cold water.
  4. In a large bowl, stir together romaine, tomatoes, jicama, cheese, dressing, beef and pasta.
  5. Cover and refrigerate several hours before serving.

Recipe provided by Hy-Vee

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