Name: Kick Up Your Cookout with Zesty Cowboy Pasta Salad!
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: For the Salad: 16 ounces lean ground beef (90/10 preferred); 1 small yellow onion, minced; ½ teaspoon fine sea salt, or to taste; ½ teaspoon fresh ground black pepper, or to taste; 16 ounces dry pasta (rotini, penne, or bowtie work best); 1 tablespoon extra virgin olive oil (for tossing pasta); 12 ounces frozen corn, thawed (or 1 (15-ounce) can, drained); 1 (15-ounce) can black beans, thoroughly rinsed and drained; 1 cup sharp cheddar cheese, grated or cubed; 1 pint cherry tomatoes, halved; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 jalapeño, diced (remove seeds for less heat); 2 green onions, sliced; For the Cowboy Pasta Salad Dressing: ½ cup extra virgin olive oil; 2 limes, juiced; 3 tablespoons taco seasoning (or 1 (1-ounce) packet); Optional Garnish: Fresh cilantro, chopped; Fresh parsley, chopped

Kick Up Your Cookout with Zesty Cowboy Pasta Salad!

This Cowboy Pasta Salad recipe is loaded with bold, hearty flavors and is perfect for potlucks, BBQs, or easy weeknight dinners! Full of fresh flavors, it’s a crowd-pleasing favorite that disappears fast. A fun twist on classic pasta salad that’ll have everyone coming back for seconds!

Total Time: 25 minutes (plus chilling time)
Yield: 8 servings

Ingredients

For the Salad:
- 16 ounces lean ground beef (90/10 preferred)
- 1 small yellow onion, minced
- ½ teaspoon fine sea salt, or to taste
- ½ teaspoon fresh ground black pepper, or to taste
- 16 ounces dry pasta (rotini, penne, or bowtie work best)
- 1 tablespoon extra virgin olive oil (for tossing pasta)
- 12 ounces frozen corn, thawed (or 1 (15-ounce) can, drained)
- 1 (15-ounce) can black beans, thoroughly rinsed and drained
- 1 cup sharp cheddar cheese, grated or cubed
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, diced (remove seeds for less heat)
- 2 green onions, sliced
For the Cowboy Pasta Salad Dressing:
- ½ cup extra virgin olive oil
- 2 limes, juiced
- 3 tablespoons taco seasoning (or 1 (1-ounce) packet)
Optional Garnish:
- Fresh cilantro, chopped
- Fresh parsley, chopped

Instructions

Cook the Beef & Onion: In a large skillet, brown the ground beef and minced onion over medium heat until the beef is fully cooked. Drain any excess grease, then season with salt and pepper to taste. Set aside to cool completely.
Cook the Pasta: Cook your chosen pasta according to package directions until al dente. Drain well, then toss the hot pasta with 1 tablespoon of olive oil to prevent sticking. Set aside to cool.
Whisk the Dressing: In a large serving bowl, combine ½ cup olive oil, fresh lime juice, and taco seasoning. Whisk vigorously until the dressing is well combined and emulsified.
Assemble the Salad: Once the ground beef and pasta have cooled, add them to the large bowl with the whisked dressing. Add in the thawed corn, drained black beans, cheddar cheese, cherry tomatoes, diced red and green bell peppers, diced jalapeño, and sliced green onions.
Toss & Chill: Gently toss all the ingredients until everything is thoroughly combined and coated in the dressing. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve & Garnish: Before serving, give the salad another toss. Garnish with fresh chopped cilantro or parsley if desired. Taste and adjust seasoning with extra salt, pepper, or lime juice if needed.

Notes

Cool Down is Key: Always ensure your cooked pasta and ground beef are completely cooled before combining them with the other ingredients. This prevents the cheese from melting and keeps your fresh vegetables crisp and vibrant.
Uniformity Matters: Cut all your vegetables into roughly uniform, bite-sized pieces. This not only makes for easier eating but also ensures better distribution of flavors in every forkful.
Chill for Flavor: While you can serve this salad immediately, chilling it for at least 30 minutes (or even longer!) allows the flavors to truly marry and deepen, resulting in a more cohesive and delicious dish.
Storage Information: Leftovers should be stored in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended. This salad can be made up to a day in advance.

Author: Juana M. Benedict
Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad, Side Dish, Main Dish
Method: No-Bake, Tossed, Chilled
Cuisine: American, Tex-Mex, Southwest