Cowboy Pasta Salad Recipe

If you re looking for a crowd-pleaser that s perfect for summer cookouts, potlucks, or just a fun family dinner, this Cowboy Pasta Salad Recipe is where it s at. I first made this dish for a friend s backyard BBQ, and it was such a hit that I keep coming back to it whenever I want something hearty, colorful, and bursting with flavor. The mix of taco-seasoned ground beef, creamy dressing, and fresh veggies gives it that irresistible southwest flair that s both comforting and exciting.

What makes this Cowboy Pasta Salad Recipe so special is how easy it is to throw together, yet how satisfying it feels. You get protein, veggies, and pasta all in one bowl, perfect for feeding a crowd or meal prepping for the week. Plus, it s incredibly versatile – I ve had guests ask for the recipe on the spot! Whether as a side or a main dish, this salad will quickly become a go-to in your recipe box.

this …

Ingredients You’ll Need

The ingredients in this Cowboy Pasta Salad Recipe balance creamy, fresh, and savory notes beautifully. I always recommend grabbing fresh veggies and good-quality taco seasoning to keep those bright flavors popping.

• Rotini Pasta: The spiral shape catches the dressing and bits of meat perfectly-don t skip the rinse with cold water to avoid stickiness.
• Ground Beef: You can swap for chicken or turkey if you want a leaner option, but beef gives that classic hearty taste.
• Garlic: Minced fresh garlic really ups the flavor-avoid pre-minced jarred garlic for best results.
• Taco Seasoning: This is the key spice mix; homemade or store-bought works fine as long as it has that perfect balance of chili, cumin, and paprika.
• Mexican Street Corn Fiesta Corn: Adds sweetness and a nice texture-plain corn is fine too if you can t find the fiesta mix.
• Black Beans: Rinsed and drained to keep the salad fresh and reduce sodium.
• Black Olives: Adds a subtle briney bite; sliced ones make it easier to eat.
• Cherry Tomatoes: Juicy and bright, halving them keeps every bite balanced.
• Red Onion: Gives a sharp, crunchy contrast-saving some diced onion for garnish adds a fresh pop.
• Red Bell Pepper: Sweet and crunchy, the color makes the salad look festive.
• Jalapeno: Optional for those who like a little heat-I usually slice some for garnish too.
• Sharp Cheddar Cheese: Shredded for melt-in-your-mouth cheesy goodness mixed into the salad.
• Green Onions: Fresh garnish that adds color and a mild oniony note.
• Mayonnaise & Sour Cream: The creamy base for the dressing that brings it all together smooth and tangy.
• Lime Juice: Brightens the dressing with a citrus punch.
• Hot Sauce: Adds a hit of spice to the dressing; adjust to your heat preference.
• Milk: Just a splash to thin the dressing for easy mixing.

Variations

I love how flexible the Cowboy Pasta Salad Recipe is, so feel free to tweak it to what you have on hand or your personal taste. Here are a few ways I ve made it my own, and I suggest playing around too!

• Protein Swap: I sometimes use ground turkey to lighten it up, and it still tastes fantastic with the smoky taco seasoning.
• Vegetarian Version: Omit the meat and add extra beans or grilled veggies for a protein-packed plant-based salad.
• Cheese Options: Try pepper jack for a little spicy kick or Monterey Jack if you want it milder.
• Spicy Heat: Add diced pickled jalapenos for tangy heat or a dash more hot sauce in the dressing if you like it fiery.

How to Make Cowboy Pasta Salad Recipe

Step 1: Cook the Pasta Perfectly

Start by boiling your rotini pasta until it s al dente-usually about 8-10 minutes. Once drained, rinse it under cold water to stop the cooking and prevent it from sticking together. This simple trick helps keep your pasta salad light and perfectly textured.

Step 2: Brown the Beef and Build Flavor

While the pasta cooks, brown your ground beef along with minced garlic for that amazing aroma. Drain any grease, then stir in the taco seasoning and a splash of water to create a tasty sauce. Let it simmer for a few minutes, then set it aside to cool-cooling is key so that it doesn t wilt your fresh veggies or melt the cheese.

Step 3: Prep Your Veggies and Garnishes

Dice and chop all your fresh ingredients-red onion, bell pepper, cherry tomatoes, jalapeno if you re using it. Save a little bit of onion, tomato, and jalapeno slices for garnish later; they add such a nice touch when served.

Step 4: Whisk the Creamy Dressing

In a separate bowl, mix the mayonnaise, sour cream, taco seasoning, lime juice, and hot sauce. Add a bit of milk to thin it out so it s perfect for coating every bite. Taste and adjust the heat or lime juice depending on what you like-you want it zingy, yet smooth.

Step 5: Assemble and Chill

Toss your pasta, beef, corn, black beans, olives, veggies, and cheddar together in a big bowl. Pour the dressing over and mix well. Top with your reserved garnishes, cover, and chill for at least an hour. Trust me, letting it sit melds all those flavors together into something truly delicious.

How to Serve Cowboy Pasta Salad Recipe

Garnishes

Personally, I love topping this salad with sliced jalapenos, diced red onion, and halved cherry tomatoes reserved from prep. They not only add a fresh crunch but also make your presentation pop with vibrant color-trust me, your guests will notice!

Side Dishes

This salad pairs beautifully with grilled corn on the cob, fresh guacamole, or even some warm tortilla chips on the side. Sometimes I serve it alongside BBQ ribs or chicken for a hearty, festive meal. It s truly a versatile companion for any BBQ or casual gathering.

Creative Ways to Present

For parties, I like to serve this Cowboy Pasta Salad Recipe in a hollowed-out bell pepper or a colorful serving bowl shaped like a cowboy hat for vintage fun. Layering it in clear glass trifle bowls also lets those beautiful layers shine through, making it a real centerpiece on the table.

Make Ahead and Storage

Storing Leftovers

I tightly cover leftover Cowboy Pasta Salad Recipe in an airtight container and keep it in the fridge. It lasts well for about 3 to 4 days, though honestly, it usually disappears before then! It s important to keep it chilled to maintain freshness, especially with the dairy in the dressing.

Freezing

I don t recommend freezing this pasta salad because the creamy dressing and fresh veggies can separate and get soggy. For best texture and flavor, enjoy it fresh or refrigerated.

Reheating

This dish is best served cold or at room temperature, so no reheating needed. If serving just after chilling, let it sit out for 10 minutes to let the flavors come alive and soften the chill without losing that fresh bite.

FAQs

Final Thoughts

This Cowboy Pasta Salad Recipe has been one of those recipes I keep coming back to because it just works so well every time-full of flavor, texture, and easy to make. Whether you re feeding a hungry family, hosting friends, or just want a tasty pasta salad that won t get boring, give this one a try. I m pretty sure it ll become your own kitchen favorite, too!

Cowboy Pasta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 72 reviews

• Author: Lucy
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Yield: 16 servings
• Category: Salad
• Method: Stovetop
• Cuisine: American, Southwestern

Print Recipe

Pin Recipe

---

Description

Cowboy Pasta Salad is a hearty and flavorful dish combining rotini pasta with seasoned ground beef, fresh vegetables, beans, and a creamy taco-spiced dressing. Perfect for picnics, potlucks, or family gatherings, this salad offers a satisfying blend of textures and bold southwestern flavors.

---

Ingredients

Units USM Scale 1x2x3x

For the Pasta Salad

• 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
• 14.75 oz Can Mexican Style Street Corn (Fiesta Corn) or plain corn
• 15 oz Can Black Beans, rinsed and drained
• 2.25 oz Can 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)
• 8 oz Shredded Sharp Cheddar Cheese
• 2 tbsp Sliced Green Onions (for garnish)

For the 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 out dressing as needed)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cook Pasta: Cook rotini pasta according to package instructions until al dente. Drain the pasta and rinse thoroughly with cold water to stop the cooking process 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. Drain excess grease. Stir in taco seasoning and water, then simmer for a few minutes until the seasonings are well blended and the liquid has slightly reduced. Remove from heat and allow the beef mixture to cool.
3. Chop Vegetables: Dice red onion, red bell pepper, jalapeno (if using), and halve cherry tomatoes. Reserve about 1 tablespoon each of diced red onion and halved cherry tomatoes for garnish. Slice one jalapeno for optional garnish.
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 the milk amount to achieve a slightly thinner consistency suitable for mixing into the salad.
5. Combine Salad: In a large mixing bowl, combine the cooled pasta, seasoned ground beef, canned corn, rinsed black beans, sliced black olives, chopped vegetables, shredded cheddar cheese, and dressing. Toss gently to evenly coat all ingredients.
6. Garnish and Chill: Top the salad with reserved cherry tomatoes, diced red onion, jalapeno slices, and sliced green onions. Cover and refrigerate the salad for at least 1 hour before serving. This allows flavors to meld and enhances the dish’s taste.

---

Notes

• You can substitute ground beef with ground chicken or turkey for a lighter option.
• Adjust the heat by controlling the amount of jalapeno added or omit for a milder salad.
• Using Mexican Style Street Corn adds a smoky, seasoned flavor, but plain corn works well too.
• The salad is best served chilled and can be stored in the refrigerator for up to 3 days.
• For a dairy-free version, substitute mayonnaise and sour cream with your preferred non-dairy alternatives.

---

Nutrition

• Serving Size: 1 cup
• Calories: 320 kcal
• Sugar: 4 g
• Sodium: 550 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 5 g
• Protein: 16 g
• Cholesterol: 50 mg