Description
This Cowboy Pasta Salad is a flavorful and hearty dish combining seasoned ground beef, rotini pasta, fresh vegetables, and a creamy, tangy dressing. Perfect for potlucks, barbecues, or family gatherings, this easy-to-make salad offers a delicious mix of textures and Southwestern-inspired flavors.
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
- 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 the Pasta: Boil the rotini pasta according to package instructions until al dente. Drain the pasta, rinse with cold water to cool it, and set aside.
- Prepare the Ground Beef: In a skillet over medium heat, brown the ground beef with the minced garlic until fully cooked. Drain any excess grease. Stir in the taco seasoning and water, then simmer for a few minutes until the flavors meld. Remove from heat and allow to cool.
- Chop the Vegetables: Dice the red onion, red bell pepper, jalapeno (if using), and halve the cherry tomatoes. Reserve about 1 tablespoon each of red onion and cherry tomatoes for garnish.
- Make the Dressing: In a bowl, whisk together the 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, cooked ground beef, corn, black beans, black olives, diced vegetables, and shredded cheddar cheese. Pour the dressing over and mix well to coat all ingredients evenly.
- Garnish and Chill: Top the salad with the reserved cherry tomatoes, red onion, sliced jalapeno, and sliced green onions. Cover and refrigerate for 1 hour before serving to allow flavors to meld.
Notes
- You can substitute ground chicken or turkey for the beef for a lighter option.
- Adjust the amount of jalapeno according to your preferred spice level.
- For a dairy-free version, substitute mayonnaise and sour cream with plant-based alternatives.
- The salad can be made a day ahead and stored in the refrigerator for best flavor.
- If the dressing is too thick, add a bit more milk to reach desired consistency.
- Use fiesta corn canned with Mexican style seasoning for extra flavor or plain corn if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 45 mg
