Name: Cowboy Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 16 ounces lean ground beef (90/10 preferred); 1 small yellow onion, minced; ½ teaspoon fine sea salt (or to taste); ½ teaspoon freshly ground black pepper (or to taste); 16 ounces dry pasta (rotini or similar); 1 tablespoon extra virgin olive oil; ½ cup extra virgin olive oil; 2 limes, juiced; 3 tablespoons taco seasoning (or 1 oz packet); 12 ounces frozen corn, thawed (or 1 (15 oz) can, drained); 15 ounces black beans, rinsed and drained; 1 cup sharp cheddar cheese (4 oz), 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; Fresh parsley, chopped

Description

This Cowboy Pasta Salad is a bold, hearty twist on a classic! Loaded with ground beef, black beans, corn, cheese, and fresh veggies tossed in a zesty lime-taco dressing — it’s the perfect BBQ side or crowd-pleasing potluck dish.

Ingredients

For the Salad:

16 ounces lean ground beef (90/10 preferred)
1 small yellow onion, minced
½ teaspoon fine sea salt (or to taste)
½ teaspoon freshly ground black pepper (or to taste)
16 ounces dry pasta (rotini or similar)
1 tablespoon extra virgin olive oil

For the Dressing:

½ cup extra virgin olive oil
2 limes, juiced
3 tablespoons taco seasoning (or 1 oz packet)
12 ounces frozen corn, thawed (or 1 (15 oz) can, drained)
15 ounces black beans, rinsed and drained
1 cup sharp cheddar cheese (4 oz), 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

Optional Garnish:

Fresh cilantro, chopped
Fresh parsley, chopped

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Drain, drizzle with olive oil, and set aside to cool.
Cook the beef: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add ground beef and minced onion. Season with salt and pepper and cook until browned, about 6–8 minutes. Drain excess grease and let cool.
Make the dressing: In a small bowl or jar, whisk together olive oil, lime juice, and taco seasoning until combined.
Assemble the salad: In a large mixing bowl, combine cooled pasta, ground beef mixture, corn, black beans, cheese, tomatoes, bell peppers, jalapeño, and green onions.
Toss and chill: Pour dressing over the salad and toss until everything is evenly coated. Refrigerate for at least 30 minutes before serving for best flavor.
Garnish and serve: Top with chopped parsley or cilantro just before serving.

Notes

For extra heat, add diced pickled jalapeños or a pinch of cayenne to the dressing.
Use ground turkey or chicken instead of beef for a lighter version.
Great made a day ahead — flavors deepen overnight!

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad, Side Dish
Method: Boil, Mix
Cuisine: American, Tex-Mex