Description
This Cowboy Pasta Salad is a vibrant and hearty dish combining seasoned ground beef, colorful vegetables, pasta, and a zesty lime-taco dressing. Perfect for potlucks, barbecues, or a flavorful side dish, it balances fresh ingredients with bold southwestern flavors, served chilled and garnished with fresh herbs.
Ingredients
Meat and Vegetables
- 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)
- 12 ounces frozen corn, thawed (or 1 15-ounce can, drained)
- 15 ounces black beans, canned, thoroughly rinsed and drained
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, diced
- 2 green onions, sliced
- Fresh cilantro, chopped (for garnish)
- Fresh parsley, chopped (for garnish)
Pasta
- 16 ounces dry rotini pasta
- 1 tablespoon extra virgin olive oil (for pasta)
Dressing
- ½ cup extra virgin olive oil
- 2 limes, juiced
- 3 tablespoons taco seasoning (or one 1-ounce packet)
Cheese
- 1 cup sharp cheddar cheese (4 ounces, grated or cubed)
Instructions
- Cook the Ground Beef and Onion: In a large skillet over medium heat, add the ground beef and minced onion. Cook until the beef is fully browned. Drain excess grease and season with salt and pepper to taste. Remove from heat and set aside to cool.
- Cook the Pasta: Prepare the dry rotini pasta according to package instructions until al dente. Drain well, then toss the pasta with 1 tablespoon of extra virgin olive oil to prevent sticking. Set aside to cool.
- Make the Dressing: In a large serving bowl, whisk together ½ cup extra virgin olive oil, juice of two limes, and the taco seasoning until well combined.
- Combine Salad Ingredients: Add the cooled pasta, cooked ground beef mixture, thawed corn, rinsed black beans, sharp cheddar cheese, halved cherry tomatoes, diced red and green bell peppers, diced jalapeño, and sliced green onions to the bowl with the dressing.
- Toss the Salad: Gently toss all the ingredients together until evenly coated with the dressing and thoroughly combined.
- Chill and Garnish: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, garnish with chopped fresh cilantro or parsley. Taste and adjust seasoning with extra salt, pepper, or lime juice as desired.
Notes
- Use lean ground beef to reduce excess grease and keep the salad light.
- Be sure to rinse canned black beans thoroughly to reduce sodium content.
- Allowing the salad to chill enhances the flavors and texture.
- This salad can be made a day ahead and stored covered in the refrigerator.
- For a spicier kick, leave some jalapeño seeds in or add extra jalapeño.
- Rotini pasta works well because its shape holds the dressing and ingredients nicely.
- Adjust taco seasoning quantity based on your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
