Cowboy Pasta Salad (Print Version)
# Ingredients:
→ Ground Beef Component
01 -
16 ounces lean ground beef (90/10 preferred)
02 -
1 small yellow onion, minced
03 -
½ teaspoon fine sea salt, or to taste
04 -
½ teaspoon fresh ground black pepper, or to taste
→ Pasta
05 -
16 ounces dry pasta (rotini recommended)
06 -
1 tablespoon extra virgin olive oil
→ Cowboy Pasta Salad Dressing
07 -
½ cup extra virgin olive oil
08 -
2 limes, juiced
09 -
3 tablespoons taco seasoning (or 1 oz packet)
→ Salad Components
10 -
12 ounces frozen corn, thawed (or 1 (15 oz) can, drained)
11 -
1 (15 oz) can black beans, thoroughly rinsed and drained
12 -
1 cup sharp cheddar cheese (4 oz), grated or cubed
13 -
1 pint cherry tomatoes, halved
14 -
1 red bell pepper, diced
15 -
1 green bell pepper, diced
16 -
1 jalapeño, diced
17 -
2 green onions, sliced
→ Garnish (Optional)
18 -
Fresh cilantro, chopped
19 -
Fresh parsley, chopped
# Instructions:
01 -
In a large skillet, cook ground beef and onion over medium heat until beef is browned. Drain grease and season with salt and pepper to taste. Set aside to cool.
02 -
Cook pasta according to package instructions. Toss cooked pasta with 1 tablespoon olive oil and set aside to cool.
03 -
In a large serving bowl, combine ½ cup olive oil, lime juice, and taco seasoning. Whisk together until well combined.
04 -
Add the cooled pasta, ground beef, corn, black beans, cheddar cheese, cherry tomatoes, bell peppers, jalapeños, and green onions to the bowl with dressing.
05 -
Toss everything until well combined. Cover and refrigerate for at least 30 minutes before serving.
06 -
Garnish with fresh cilantro or parsley if desired. Taste before serving and add extra salt, pepper, or lime juice if needed!
# Notes:
01 -
This pasta salad is loaded with bold, hearty flavors and perfect for potlucks, BBQs, or easy weeknight dinners.
02 -
It's a crowd-pleasing favorite that disappears fast - a fun twist on classic pasta salad.
03 -
The flavor gets even better when made a day in advance and stored covered in the fridge.
04 -
Store leftovers in an airtight container for up to 4 days. Toss again before serving.
05 -
Not recommended for freezing as the fresh veggies and dressing don't freeze and thaw well.