Description
Yeehaw-worthy flavor in every bite! This Cowboy Pasta Salad is a bold, hearty, and craveable twist on the classic pasta salad. Packed with seasoned ground beef, tender pasta, black beans, sweet corn, and crunchy veggies, all tossed in a zesty lime-taco dressing — it’s everything you need for your next potluck, backyard BBQ, or weeknight dinner.
Ingredients
Pasta – Rotini or other short shapes (like penne or bowtie) that soak up all the flavor.
Ground beef & onion – Browned and seasoned for a hearty, savory base.
Taco dressing – A quick mix of olive oil, lime juice, and taco seasoning brings the zing.
Corn – Fresh, frozen, or canned — whatever you have works.
Black beans – For extra protein and texture.
Cheddar cheese – Shredded sharp cheddar adds richness and creaminess.
Fresh veggies – Cherry tomatoes, bell peppers, jalapeños, and green onions for crunch, color, and kick.
Instructions
Cook the beef
In a skillet over medium heat, brown the ground beef with chopped onion. Season with salt and pepper, drain, and let cool.Boil the pasta
Cook according to the package directions. Drain, toss with a bit of olive oil, and let it cool completely.Mix the dressing
In a small bowl, whisk together olive oil, fresh lime juice, and taco seasoning.Combine the salad
In a large bowl, add the cooled pasta, beef, corn, black beans, cheddar, and all your chopped veggies.
Toss and chill
Pour the dressing over everything and toss to coat. Refrigerate for at least 30 minutes (longer is even better).
Notes
Refrigerator: Keeps well for up to 4 days. Give it a quick toss before serving.
Freezer: Not ideal. The fresh veggies and dressing don’t hold up well to freezing.
Meal Prep Tip: This salad is perfect to make the night before. The flavors intensify beautifully.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish, Main Course
- Method: Stovetop, Mixing
- Cuisine: American, Tex-Mex