STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I came up with this salad after I had leftover meat from Buffalo Style Beef Tacos. I hope you enjoy this as much as we do. If you aren't sure of the heat level of the hot sauce in the dressing, start with a smaller amount.”

Ingredients Nutrition

  • 1 lb cooked buffalo taco meat (Buffalo Style Beef Tacos)
  • 1 lb whole wheat rotini pasta, cooked according to package
  • 12 pint grape tomatoes, quartered
  • 3 scallions, sliced
  • 1 (8 ounce) can white shoepeg corn, drained
  • 1 (8 ounce) package cheese, crumbles I used Monterey Jack, Colby and Cheddar blend
  • 1 (8 ounce) bottle western salad dressing
  • 14 cup hot sauce, preferrably Franks', less if you don't like it hot, you can always add more


  1. Prepare taco meat according to the recipe. Refrigerate. You need it to be cold.
  2. Prepare pasta according to package directions; cool.
  3. In a bowl, add taco meat, grape tomatoes, scallions, corn, and cheese crumbles. Stir to combine. Add in cold pasta.
  4. In seperate bowl, combine Western salad dressing and the hot sauce. Taste to see if you need more hot sauce. Add if needed.
  5. Pour dressing mixture over pasta mixture. Stir well to combine.
  6. Refrigerate at least 2 hours to allow flavors to blend.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a