Description
Cowboy Pasta Salad is a vibrant and hearty dish combining rotini pasta, seasoned ground beef, fresh vegetables, and a creamy, zesty dressing. Perfect for potlucks or summer gatherings, this salad offers bold southwestern flavors balanced with refreshing crunch and rich cheese.
Ingredients
Units
Scale
For the Pasta Salad
- 1 lb Rotini Pasta, cooked, drained and cooled
- 1 lb Ground Beef (chicken or turkey will also work)
- 5 Garlic Cloves, minced
- 1 packet Taco Seasoning
- 1/4 cup Water
- 14.75 oz Can of Mexican Style Street Corn Fiesta Corn (or plain corn will also work)
- 15 oz Can of Black Beans, rinsed and drained
- 2.25 oz Can of 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 it out
Instructions
- Cook Pasta: Boil the rotini pasta in salted water according to package instructions until al dente. Drain and rinse with cold water to cool it down, then set aside.
- Prepare Meat: In a skillet over medium heat, brown the ground beef with minced garlic until fully cooked. Drain excess grease. Stir in the packet of taco seasoning and 1/4 cup water, then simmer until the liquid reduces. Remove from heat and allow to cool.
- Chop Vegetables: Dice the red onion, red bell pepper, jalapeno (if using), halve the cherry tomatoes, and slice another jalapeno for garnish. Reserve about 1 tablespoon each of diced onion and halved tomatoes for garnishing later.
- 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.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled pasta, seasoned ground beef, corn, black beans, black olives, diced vegetables, shredded cheddar cheese, and the prepared dressing. Mix thoroughly to coat all ingredients evenly.
- Garnish and Chill: Top the salad with the reserved diced onion, cherry tomatoes, sliced jalapeno, and green onions. Cover and refrigerate for 1 hour before serving to allow flavors to meld.
Notes
- Use chicken or turkey instead of ground beef for a leaner protein option.
- If you prefer a spicier salad, add more jalapeno or hot sauce to taste.
- The salad can be made a day ahead to enhance the flavors and save time on serving day.
- Substitute plain corn if Mexican Style Street Corn is unavailable.
- Splash of milk in the dressing helps achieve the perfect creamy consistency; add more if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 40 mg
