Description
Cowboy Pasta Salad is a hearty and flavorful dish combining rotini pasta, seasoned ground beef, fresh vegetables, and a creamy taco-spiced dressing. Perfect for gatherings and potlucks, this salad offers a delightful mix of textures and zesty southwestern flavors.
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 Mexican Style Street Corn Fiesta Corn (or plain corn)
- 15 oz Can Black Beans, rinsed and drained
- 2.25 oz Can 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 out the dressing)
Instructions
- Cook pasta: Boil the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool completely.
- Prepare the beef: In a skillet over medium heat, brown the ground beef with minced garlic until fully cooked. Drain excess grease. Stir in the taco seasoning and 1/4 cup water, then reduce heat and simmer for a few minutes until the sauce thickens slightly. Remove from heat and allow to cool.
- Chop vegetables: Dice the red onion, bell pepper, and jalapeno (if using). Halve the cherry tomatoes. Reserve about 1 tablespoon each of onion and tomatoes for garnish along with sliced jalapeno if desired.
- Make the dressing: In a bowl, whisk together mayonnaise, sour cream, taco seasoning, lime juice, hot sauce, and a splash of milk until smooth and creamy. Adjust thickness by adding more milk if needed.
- Combine salad ingredients: In a large mixing bowl, combine cooled pasta, cooked ground beef, corn, black beans, black olives, chopped vegetables, and shredded cheddar cheese.
- Dress the salad: Pour the dressing over the salad and gently toss until everything is evenly coated.
- Garnish and chill: Top the salad with reserved cherry tomatoes, red onion, sliced jalapeno, and green onions. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
- For a lighter version, use ground turkey or chicken instead of beef.
- Adjust the jalapeno quantity to control the heat level or omit altogether.
- Use plain canned corn if Mexican Street Corn Fiesta Corn is unavailable.
- The salad can be made a day in advance to enhance the flavors.
- To keep the salad creamy, bring it to room temperature before serving if taken from the fridge.
- Feel free to substitute the cheddar cheese with a mild cheese like Monterey Jack if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 50 mg
