Description
A flavorful and hearty Cowboy Pasta Salad featuring seasoned ground beef, rotini pasta, fresh vegetables, and a creamy taco-spiced dressing. Perfect for potlucks, barbecues, or casual gatherings, this salad combines a Tex-Mex twist with creamy textures and zesty 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 slightly)
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse the pasta under cold water to cool it down. Set aside.
- Cook ground beef: In a skillet over medium heat, brown the ground beef with the minced garlic until fully cooked. Drain excess grease. Stir in the taco seasoning and 1/4 cup water, then simmer for a few minutes until the seasoning is well absorbed. Remove from heat and allow to cool.
- Prepare vegetables: Dice the red onion, red bell pepper, and jalapeno (if using). Halve the cherry tomatoes. Reserve about 1 tablespoon each of onion and tomato, plus some sliced 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 creamy. Adjust thickness with additional milk if necessary.
- Combine salad: In a large mixing bowl, add the cooked and cooled pasta, seasoned ground beef, corn, black beans, black olives, diced vegetables, shredded cheddar cheese, and the dressing. Mix everything thoroughly until well combined.
- Garnish and chill: Top the salad with the reserved cherry tomatoes, red onion, sliced jalapeno, and sliced green onions for a fresh look. Cover and refrigerate the salad for at least 1 hour to allow flavors to meld before serving.
Notes
- For a lighter option, substitute ground beef with ground turkey or chicken.
- You can use plain canned corn if Mexican street corn is unavailable.
- Adjust the amount of jalapeno according to your preferred spice level or omit if sensitive to heat.
- The salad tastes best if chilled for at least an hour but can be prepared a day ahead.
- For a creamier texture, add a little extra sour cream or mayonnaise to the dressing.
- Use gluten-free pasta to make this recipe gluten-free if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 50 mg
