Taco Pasta Salad

Submitted by:  June Shockley
It is easy to make this vegetarian.

Taco Pasta Salad

Ingredients:

1 package (16 ounces) spiral pasta
1 pound ground beef (I use BOCA ground crumbles or black beans instead of meat)
3/4 cup water
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina or 16 ounces Western salad dressing

Directions:

• 
  Cook pasta according to package directions. 
• Meanwhile, in a skillet, cook beef (or vegetarian substitute) over medium heat until no longer pink; drain. 
• Add water and taco seasoning; simmer, uncovered for 15 minutes.
• Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture (or vegetarian substitute) cheese, green pepper, onion, tomato and olives; mix well. 
• Add the dressing and toss to coat.

Cover and refrigerate for at least 1 hour