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Sombrero Pasta Salad


  • 16 ounces spiral shaped pasta
  • 1 pound ground beef
  • 3/4 cup water
  • 1 envelope taco seasoning mix
  • 2 cups shredded Cheddar cheese
  • 1 large green bell pepper, chopped
  • 1 medium onion, chopped
  • 1 medium tomato, chopped
  • 5 1/2 ounces ripe olives, drained
  • 16 ounces Catalina dressing

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