This Cowboy Pasta Salad recipe is loaded with bold, hearty flavors and is perfect for potlucks, BBQs, or easy weeknight dinners! Full of fresh flavors, it’s a crowd-pleasing favorite that disappears fast. A fun twist on classic pasta salad that’ll have everyone coming back for seconds!
Prep Time15 minutes
Cook Time10 minutes
Ingredients
16 ounces lean ground beef 90/10 preferred
1 small yellow onion minced
½ teaspoon fine sea salt or to taste
½ teaspoon fresh ground black pepper or to taste
16 ounces dry pasta I used rotini
1 tablespoon extra virgin olive oil
Cowboy Pasta Salad Dressing
½ cup extra virgin olive oil
2 limes juiced
3 tablespoons taco seasoning or (1) 1 oz packet
12 ounces frozen corn thawed, or (1) 15 once can, drained
15 ounce black beans can, thoroughly rinsed and drained
1 cup sharp cheddar cheese 4 ounces, grated or cubed
1 pint cherry tomatoes halved
1 red bell pepper diced
1 green bell pepper diced
1 jalapeño diced
2 green onions sliced
Garnish (Optional)
fresh cilantro chopped
fresh parsley chopped
Instructions
In a large skillet, add ground beef and onion over medium heat, cooking until the ground beef is browned. Drain the grease and season with salt and pepper, to taste. Set aside to cool.
16 ounces lean ground beef,
1 small yellow onion,
½ teaspoon fine sea salt,
½ teaspoon fresh ground black pepper
Cook pasta according to the instructions on the packaging. Toss cooked pasta with extra virgin olive oil and set aside to cool.
16 ounces dry pasta,
1 tablespoon extra virgin olive oil
Dressing
Prepare the dressing by combining the olive oil, lime juice and taco seasoning in a large serving bowl. Whisk together until combined.
½ cup extra virgin olive oil,
2 limes,
3 tablespoons taco seasoning
Assembly
Add the cooled pasta, ground beef, corn, black beans, cheddar cheese, cherry tomatoes, bell peppers, jalapeños and green onions.
12 ounces frozen corn,
15 ounce black beans,
1 cup sharp cheddar cheese,
1 pint cherry tomatoes,
1 red bell pepper,
1 green bell pepper,
1 jalapeño,
2 green onions
Toss everything until combined.
Cover and refrigerate for at least 30 minutes before serving. Garnish with fresh cilantro or parsley if desired. Taste before serving and add extra salt, pepper, or lime juice if needed!
fresh cilantro,fresh parsley
Notes
Storage Information
Cowboy Pasta Salad stores beautifully, making it a great option to prepare in advance.
Refrigerator: Leftovers should be stored in an airtight container for up to 4 days.Toss again before serving.
Freezer: Not recommended. The fresh veggies and dressing don’t freeze and thaw well.
Make Ahead: Make up to a day in advance and store covered in the fridge. The flavor gets even better!
Nutrition
Calories: 621kcal | Carbohydrates: 73g | Protein: 30g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 341mg | Potassium: 878mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1073IU | Vitamin C: 56mg | Calcium: 153mg | Iron: 4mg
