Cowboy Pasta Salad combines cooled rotini and seasoned ground beef with corn, black beans, cheddar, tomatoes, peppers, jalapeño, and green onion. A lime-and-taco-seasoning dressing ties the hearty ingredients together.
The recipe serves 8. Active preparation is 15 minutes and cooking is 10 minutes, for 25 minutes total, followed by at least 30 minutes of refrigeration before serving.
Cowboy Pasta Salad Ingredients
Cook 16 ounces lean ground beef, preferably 90/10, with 1 small minced yellow onion, 1/2 teaspoon fine sea salt, and 1/2 teaspoon ground black pepper. Prepare 16 ounces dry rotini or another pasta and toss it with 1 tablespoon extra-virgin olive oil.
For the dressing, use a separate 1/2 cup extra-virgin olive oil, juice from 2 limes, and 3 tablespoons taco seasoning or one 1-ounce packet.
Add 12 ounces thawed frozen corn or one drained 15-ounce can, one rinsed and drained 15-ounce can black beans, 1 cup sharp cheddar, one pint halved cherry tomatoes, one diced red bell pepper, one diced green bell pepper, one diced jalapeño, and 2 sliced green onions. Cilantro or parsley is optional.
If you enjoy this recipe, you may also like Ranch Cauliflower Salad.
How to Make Cowboy Pasta Salad
- Brown the ground beef and minced onion over medium heat. Drain the grease, season with salt and pepper, and set aside to cool.
- Cook the pasta according to its package. Toss it with 1 tablespoon olive oil and let it cool.
- In a large serving bowl, whisk 1/2 cup olive oil, the juice of 2 limes, and 3 tablespoons taco seasoning.
- Add the cooled pasta and beef, corn, beans, cheddar, tomatoes, both bell peppers, jalapeño, and green onions.
- Toss thoroughly, cover, and refrigerate for at least 30 minutes.
- Garnish with cilantro or parsley if desired. Taste and adjust salt, pepper, or lime juice before serving.
For storage details after serving, the USDA leftovers and food safety guidance.
Brown Beef with the Minced Onion
Cook and Cool a Full Pound of Pasta
Whisk the Three-Part Dressing
Drain Corn and Beans Thoroughly
Prepare the Fresh Vegetables
Add One Cup of Sharp Cheddar
Toss and Chill for at Least 30 Minutes
Taste Again Before Serving
Make Ahead and Store
Keep the 25-Minute Workflow Efficient
Conclusion
Brown 16 ounces lean beef with one minced onion, drain, season, and cool. Cook 16 ounces pasta, toss with 1 tablespoon olive oil, and cool. Whisk 1/2 cup olive oil, juice of 2 limes, and 3 tablespoons taco seasoning. Add pasta, beef, corn, beans, cheddar, tomatoes, red and green peppers, jalapeño, and green onions. Toss, cover, chill at least 30 minutes, then garnish and serve 8.
Frequently Asked Questions
- → How long should Cowboy Pasta Salad chill?
Refrigerate it for at least 30 minutes before serving.
- → Can I use canned corn?
Yes. Replace 12 ounces thawed frozen corn with one drained 15-ounce can.
- → How long do leftovers keep?
Store them in an airtight refrigerator container for up to 4 days and toss again before serving.
- → Can Cowboy Pasta Salad be frozen?
No. Freezing is not recommended because the fresh vegetables and dressing do not thaw well.