Beef and Chilli Pasta Salad

    1 hour 35 minutes

    This is the pasta salad I make for family reunions every year. It's a hearty meal with beef and pickled jalapeno chillies.

    5 people made this

    Serves: 10 

    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • 500g fusilli pasta
    • 1 kg extra lean beef mince
    • 1 (35g) packet taco seasoning mix
    • 750g mild salsa
    • 250g ranch dressing
    • 1 1/2 red capsicums, chopped
    • 6 spring onions, chopped
    • 3/4 cup chopped pickled jalapeno chillis
    • 60g sliced black olives
    • 250g grated Cheddar cheese

    Preparation:15min  ›  Cook:20min  ›  Extra time:1hour chilling  ›  Ready in:1hour35min 

    1. Fill a large pot with water; pour in the olive oil and salt. Bring to a rolling boil over high heat. Stir in the fusilli and return to a boil. Cook the pasta uncovered, stirring occasionally until the pasta has cooked through but is still firm to the bite, about 9 minutes. Drain and set aside.
    2. Heat a large frypan over medium-high heat and stir in the beef mince. Cook and stir until the beef is crumbly, evenly browned and no longer pink. Drain and discard any excess grease. Mix in taco seasoning mix, remove from heat and cool completely.
    3. Combine salsa, ranch dressing, capsicums, spring onions, jalapenos and black olives in a medium bowl. Toss together the cooked pasta, cooled beef mixture, Cheddar cheese and dressing mixture in a large bowl. Cover and refrigerate at least 1 hour before serving.

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    Reviews in English (6)


    I wanted to make this for our 4th of July party, but the website was down and I couldn't access the recipe. So, I managed to put together what I could remember from reading the recipe one time! The only reason I didn't give it 5 stars is my version is a little different..but still great! I did not use jalapenos or peppers--but green onions and tomatoes. I also improvised a dressing with sour cream, salsa, and Ranch mixed together. The last difference was I used bow-tie pasta. I refrigerated it overnight, then just before serving added the shredded cheese. It was a huge hit!  -  29 Jul 2009  (Review from Allrecipes USA and Canada)


    Next time I make this, I would use less red peppers, they were kind of overpowering. I also skipped the ranch dressing and olives which left it a little dry. Next time, I am thinking maybe some sour cream! After that, it would definitely be a 5 star recipe in my book!  -  30 Aug 2009  (Review from Allrecipes USA and Canada)


    This is a great dish i added more red pepper and some cilantro to mine.  -  13 Apr 2014  (Review from Allrecipes USA and Canada)