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Cowboy Pasta Salad

A hearty and flavorful pasta salad perfect for potlucks or a light meal.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 500 kcal

Equipment

  • Large pot For boiling pasta
  • Large bowl For mixing salad

Ingredients
  

Meat & Pasta

  • 16 ounces lean ground beef (90/10 preferred)
  • 1 small yellow onion minced
  • 0.5 teaspoon fine sea salt or to taste
  • 0.5 teaspoon fresh ground black pepper or to taste
  • 16 ounces dry pasta (rotini)

Vegetables & Dressing

  • 1 tablespoon extra virgin olive oil
  • 0.5 cup extra virgin olive oil
  • 2 limes juiced
  • 3 tablespoons taco seasoning or (1) 1 oz packet
  • 12 ounces frozen corn thawed, or (1) 15 ounce can, drained
  • 15 ounces black beans can, thoroughly rinsed and drained
  • 1 cup sharp cheddar cheese 4 ounces, grated or cubed
  • 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 (optional)
  • fresh parsley chopped (optional)

Instructions
 

  • Cook pasta according to package directions. Drain and rinse with cold water.
  • Brown ground beef in a large skillet over medium-high heat. Drain excess fat.
  • Add minced onion to the skillet and cook until softened, about 2 minutes.
  • In a large bowl, whisk together olive oil, lime juice, and taco seasoning.
  • Add cooked pasta, ground beef mixture, corn, black beans, cheese, tomatoes, bell peppers, jalapeño, and green onions to the bowl. Toss to combine.
  • Season with salt and pepper to taste. Garnish with cilantro and parsley, if desired.
  • Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

This recipe can be easily customized to your liking. Feel free to add other vegetables or cheeses.