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
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
