Ensalada festiva de pasta sin gluten con sabor a taco

Ingredientes

• 12 ounces gluten-free rotini pasta
• 1 pound lean ground beef
• 2/3 cup water
• 1 cup mayonnaise
• 1/2 cup Catalina or French dressing
• 2-3 tablespoons milk, as needed
• 1 head romaine lettuce, chopped
• 1 pint cherry tomatoes, halved
• 2 cups shredded cheddar cheese
• 1 large avocado, diced
• 4 green onions, sliced
• Salt, for pasta water

Preparación

1. 1

   Bring a large pot of generously salted water to a boil. Cook the gluten-free rotini according to package directions until al dente. Drain immediately and rinse thoroughly under cold water to stop the cooking process. Set aside to cool completely.

2. 2

   While the pasta cooks, brown the ground beef in a large skillet over medium-high heat, breaking it up with a spoon. Drain any excess grease.

3. 3

   Stir the taco seasoning and water into the cooked beef. Bring to a simmer and cook for 3-4 minutes until the sauce has thickened. Remove from heat and allow to cool completely.

4. 4

   In a small bowl, whisk together the mayonnaise, Catalina dressing, and milk until smooth. Add more milk if needed to reach a pourable consistency.

5. 5

   In a very large bowl, combine the cooled pasta and cooled taco meat. Pour two-thirds of the dressing over and toss to coat.

6. 6

   Add the chopped romaine, halved tomatoes, shredded cheese, black olives, and corn to the bowl. Pour the remaining dressing over the top and toss gently until everything is combined.

7. 7

   Cover and refrigerate for at least 1 hour to allow the flavors to meld.

8. 8

   Just before serving, gently fold in the diced avocado and sprinkle with sliced green onions.