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Cowboy Pasta Salad Recipe

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★★★★★

4.8 from 96 reviews

Cowboy Pasta Salad is a hearty and flavorful dish combining rotini pasta, seasoned ground beef, Mexican-style street corn, black beans, fresh vegetables, and a creamy, zesty dressing. Perfect for potlucks, barbecues, or as a filling lunch, this salad offers a delicious blend of textures and bold southwestern flavors with a touch of heat.

Ingredients

Scale

Pasta and Meat

  • 1 lb Rotini Pasta, cooked, drained and cooled
  • 1 lb Ground Beef (chicken or turkey can also be used)
  • 5 Garlic Cloves, minced
  • 1 packet Taco Seasoning
  • 1/4 Cup Water

Vegetables and Beans

  • 14.75 oz Can of Mexican Style Street Corn (or Fiesta Corn or plain corn)
  • 15 oz Can of Black Beans, rinsed and drained
  • 2.25 oz Can of Sliced Black Olives
  • 1 Cup Cherry Tomatoes, halved (reserve about 1 tbsp for garnish)
  • 1 Small Red Onion, diced (reserve about 1 tbsp for garnish)
  • 1 Small Red Bell Pepper, diced
  • 1 Jalapeno, diced (optional for some heat)
  • 1 Jalapeno, sliced (optional for garnish)

Cheese and Garnish

  • 8 oz Shredded Sharp Cheddar Cheese
  • 2 tbsp Sliced Green Onions (for garnish)

Dressing

  • 1 Cup Mayonnaise
  • 1/2 Cup Sour Cream
  • 2 tbsp Taco Seasoning
  • Juice of 1 lime
  • 1 tbsp Hot Sauce
  • Splash of Milk (to thin dressing)

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil. Add rotini pasta and cook according to package instructions until al dente. Drain and rinse with cold water to stop cooking and cool the pasta. Set aside.
  2. Prepare Ground Beef: In a skillet over medium heat, brown the ground beef with minced garlic until fully cooked and no longer pink. Drain excess grease. Stir in taco seasoning and water, then simmer for a few minutes until the mixture thickens slightly. Remove from heat and let cool.
  3. Prep Vegetables: Dice red onion, red bell pepper, and jalapeno (if using). Halve the cherry tomatoes. Reserve about 1 tablespoon each of diced red onion and halved cherry tomatoes for garnish. Also slice one jalapeno for garnish if desired.
  4. Make Dressing: In a bowl, whisk together mayonnaise, sour cream, taco seasoning, lime juice, hot sauce, and a splash of milk until smooth and creamy. Adjust milk quantity to achieve desired dressing consistency.
  5. Combine Salad: In a large mixing bowl, combine the cooked and cooled pasta, seasoned ground beef, corn, black beans, black olives, diced vegetables, and shredded cheddar cheese. Pour the dressing over the mixture and toss gently to thoroughly combine.
  6. Garnish and Chill: Top the salad with the reserved cherry tomatoes, diced red onion, sliced jalapeno, and sliced green onions. Cover and chill in the refrigerator for at least 1 hour to allow flavors to meld before serving.

Notes

  • You can substitute ground chicken or turkey for a lighter protein option.
  • For less heat, omit jalapeno or adjust the amount to your preference.
  • This salad can be made a day ahead to enhance the flavor.
  • If the dressing is too thick, add additional milk a little at a time to thin it out.
  • Try adding other fresh veggies like corn kernels or cilantro for additional flavor.

Keywords: Cowboy Pasta Salad, Tex-Mex salad, ground beef pasta salad, taco seasoned pasta salad, southwestern salad, hearty pasta salad

Find it online: https://www.sanacooks.com/cowboy-pasta-salad-recipe/