Description
Cowboy Pasta Salad is a hearty and flavorful dish combining rotini pasta, seasoned ground beef, fresh vegetables, and a creamy taco-inspired dressing. Perfect for potlucks or summer gatherings, this salad is both filling and vibrant with a mix of textures and southwestern flair.
Ingredients
Units
Scale
For the Pasta Salad
- 1 lb Rotini Pasta, cooked, drained and cooled
- 1 lb Ground Beef (chicken or turkey can also be used)
- 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 Pasta: Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool, then set aside.
- Prepare Ground Beef: In a skillet over medium heat, brown the ground beef along with the minced garlic until fully cooked. Drain excess grease. Stir in the taco seasoning and water, then simmer for a few minutes until the mixture thickens slightly. Remove from heat and allow to cool.
- Chop Vegetables: Dice the red onion and bell pepper, halve the cherry tomatoes, and dice the jalapeno if using. Reserve about 1 tablespoon of cherry tomatoes and red onions, and slice a jalapeno for garnish.
- Make Dressing: In a bowl, whisk together mayonnaise, sour cream, taco seasoning, lime juice, hot sauce, and a splash of milk until smooth and well combined.
- Combine Ingredients: In a large bowl, mix the cooled pasta, seasoned ground beef, street corn, black beans, sliced black olives, chopped vegetables, and shredded cheddar cheese. Pour the dressing over the salad and toss until everything is evenly coated.
- 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 to let flavors meld before serving.
Notes
- For a lighter version, substitute ground beef with ground turkey or chicken and use low-fat sour cream and mayonnaise.
- To make it spicier, add more jalapeno or use a hotter variety of hot sauce.
- This salad can be made a day ahead for convenience; just keep it refrigerated and stir before serving.
- If desired, substitute rotini pasta with bowtie or penne pasta.
- For a vegetarian option, omit the ground beef and add extra beans or grilled vegetables.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 40 mg
