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Cowboy Pasta Salad

A whimsical yet hearty dish that perfectly combines the flavors of the Wild West with pasta goodness, enhanced by a vibrant medley of fresh veggies and zesty dressing.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

For the salad
  • 16 ounces lean ground beef (90/10 preferred) Can substitute with ground turkey or chicken for a healthier option.
  • 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 (rotini recommended)
  • 1 tablespoon extra virgin olive oil
  • ½ cup extra virgin olive oil For the dressing
  • 2 limes juiced
  • 3 tablespoons taco seasoning (or 1 oz packet)
  • 12 ounces frozen corn, thawed (or 1 (15 oz) can, drained)
  • 1 (15 oz) can black beans, thoroughly rinsed and drained
  • 1 cup sharp cheddar cheese (4 oz), grated or cubed Can use vegan cheese for dairy-free option.
  • 1 pint cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 jalapeño, diced Can omit for less spice.
  • 2 green onions, sliced
  • to taste Fresh cilantro, chopped For garnish.
  • to taste Fresh parsley, chopped For garnish.

Method
 

Preparation
  1. In a large skillet, cook the ground beef and minced onion over medium heat until the beef is beautifully browned and aromatic.
  2. Drain any excess grease and season with salt and pepper. Set aside to cool.
Cooking pasta
  1. Meanwhile, cook the pasta according to package instructions in boiling salted water until al dente.
  2. Once drained, toss the cooked pasta with a tablespoon of olive oil to prevent sticking and set aside to cool.
Dressing
  1. In a large serving bowl, whisk together the dressing by combining ½ cup of olive oil, freshly juiced limes, and taco seasoning until well blended.
Combine
  1. Gently fold the cooled pasta, ground beef, thawed corn, rinsed black beans, sharp cheddar cheese, cherry tomatoes, diced bell peppers, jalapeños, and green onions into the bowl with the dressing.
  2. Toss everything until beautifully coated and well combined.
  3. Cover and refrigerate for at least 30 minutes before serving to let those flavors meld.
Garnish
  1. Right before serving, garnish with fresh cilantro or parsley.
  2. Taste and adjust with more salt, pepper, or lime juice if needed.

Notes

Cowboy Pasta Salad is perfect for a potluck or family gathering. It can be made in advance and stored in the refrigerator for up to three days. For freezing, store in an airtight container for up to three months.