Cowboy Pasta Salad
A delightful dish that combines hearty pasta, seasoned beef, and vibrant vegetables, perfect for any occasion.
Servings: 6 servings
Calories: 350kcal
Ingredients
Pasta
- 8 ounces Rotini or short pasta Short pasta shapes such as penne or bowtie can be used.
Beef & Veggies
- 1 pound Ground beef Browned with onion.
- 1 medium Onion, finely chopped Cooked with the ground beef.
Dressing
- 1/3 cup Olive oil For dressing and tossing pasta.
- 1 tablespoon Fresh lime juice
- 1 packet Taco seasoning Can use homemade taco seasoning.
Vegetables & Extras
- 1 cup Corn Fresh, frozen, or canned can be used.
- 1 can Black beans, drained and rinsed Provides protein and fiber.
- 1 cup Cheddar cheese, shredded Sharp cheddar preferred.
- 1 cup Cherry tomatoes, halved For freshness.
- 1 medium Bell pepper, diced
- 2 medium Jalapeños, diced Adjust for spice preference.
- 1/2 cup Green onions, sliced For garnish.
Instructions
Cooking the Beef
- Heat a skillet over medium heat. Add the ground beef and chopped onion, seasoning with salt and pepper. Cook until the meat is browned and onion is tender. Drain excess fat and let cool.
Boiling the Pasta
- In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and toss with olive oil to prevent sticking. Allow to cool completely.
Mixing the Dressing
- In a small bowl, whisk together olive oil, fresh lime juice, and taco seasoning until well combined.
Combining the Salad
- In a large mixing bowl, add cooled pasta, browned beef, corn, black beans, shredded cheddar cheese, and chopped vegetables.
Final Mixing
- Drizzle the taco dressing over the mixture and gently toss to ensure everything is coated. Refrigerate for at least 30 minutes before serving for the best flavor.
Notes
For extra spice, consider adding diced jalapeños. For vegetarian options, omit the meat and add more black beans or diced avocado.