Cowboy Pasta Salad Bold Flavors (Print Format)
Ground beef, pasta, beans, cheddar, and veggies come together with tangy dressing in this crowd-pleasing dish.
# Ingredients:
01 -
16 ounces lean ground beef (90/10 preferred)
02 -
1 small yellow onion, minced
03 -
½ teaspoon fine sea salt, or to taste
04 -
½ teaspoon fresh ground black pepper, or to taste
05 -
16 ounces dry rotini pasta
06 -
1 tablespoon extra virgin olive oil
→ Dressing
07 -
½ cup extra virgin olive oil
08 -
2 limes, juiced
09 -
3 tablespoons taco seasoning
→ Salad
10 -
12 ounces frozen corn, thawed (or 15 ounces canned, drained)
11 -
15 ounces black beans, rinsed and drained
12 -
1 cup sharp cheddar cheese, grated or cubed
13 -
1 pint cherry tomatoes, halved
14 -
1 red bell pepper, diced
15 -
1 green bell pepper, diced
16 -
1 jalapeño, diced
17 -
2 green onions, sliced
→ Optional Garnish
18 -
Fresh cilantro, chopped
19 -
Fresh parsley, chopped
# Steps:
01 -
In a large skillet over medium heat, cook ground beef and onion until the beef is browned. Drain the grease and season with salt and pepper to taste. Set aside to cool.
02 -
Cook pasta according to package instructions. Toss the cooked pasta with olive oil and set aside to cool.
03 -
In a large serving bowl, whisk together olive oil, lime juice, and taco seasoning until combined.
04 -
Add cooled pasta, ground beef, corn, black beans, cheddar cheese, cherry tomatoes, bell peppers, jalapeño, and green onions to the dressing.
05 -
Toss the salad until all ingredients are evenly coated. Cover and refrigerate for at least 30 minutes before serving.
06 -
Garnish with fresh cilantro or parsley if desired. Taste and adjust seasoning with additional salt, pepper, or lime juice if needed before serving.
# Tips:
01 -
Refrigerate leftovers in an airtight container for up to 4 days. Toss again before serving.
02 -
Salad can be made up to one day in advance for enhanced flavor.
03 -
Freezing is not recommended due to the fresh vegetables and dressing.