Name: Cowboy Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 16 ounces lean ground beef (90/10 preferred); 1 small yellow onion, minced; ½ teaspoon fine sea salt; ½ teaspoon freshly ground black pepper; 16 ounces dry pasta (rotini or similar); 1 tablespoon extra virgin olive oil; ½ cup extra virgin olive oil (for dressing); Juice of 2 limes; 3 tablespoons taco seasoning (or one 1-ounce packet); 12 ounces frozen corn, thawed or one 15-ounce can, drained; 15-ounce can black beans, rinsed and drained; 1 cup sharp cheddar cheese (4 ounces), grated or cubed; 2 cups cherry tomatoes, halved; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 jalapeño, diced; 2 green onions, sliced; Fresh cilantro, chopped (optional garnish); Fresh parsley, chopped (optional garnish)

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Cowboy Pasta Salad is a hearty, flavor-packed dish that combines seasoned ground beef, black beans, sweet corn, and fresh vegetables, all tossed with a zesty lime-taco dressing. It's the perfect addition to any potluck, BBQ, or weeknight dinner.

Why You’ll Love This Recipe

I love how this salad brings together bold flavors and satisfying textures. The combination of seasoned beef, crunchy vegetables, and a tangy dressing makes every bite exciting. It's also incredibly versatile and can be customized to suit any taste.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

16 ounces lean ground beef (90/10 preferred)
1 small yellow onion, minced
½ teaspoon fine sea salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
16 ounces dry pasta (rotini or similar)
1 tablespoon extra virgin olive oil

For the Dressing:

½ cup extra virgin olive oil
Juice of 2 limes
3 tablespoons taco seasoning (or one 1-ounce packet)

Additional Ingredients:

12 ounces frozen corn, thawed (or one 15-ounce can, drained)
15-ounce can black beans, thoroughly rinsed and drained
1 cup sharp cheddar cheese (4 ounces), grated or cubed
2 cups cherry tomatoes, halved
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeño, diced
2 green onions, sliced

Optional Garnish:

Fresh cilantro, chopped
Fresh parsley, chopped

Directions

In a large skillet over medium heat, I cook the ground beef and minced onion until the beef is browned. After draining the grease, I season it with salt and pepper to taste and set it aside to cool.
I cook the pasta according to the package instructions. Once cooked, I toss it with 1 tablespoon of olive oil and set it aside to cool.
In a large serving bowl, I whisk together ½ cup of olive oil, the juice of 2 limes, and 3 tablespoons of taco seasoning to create the dressing.
To the bowl, I add the cooled pasta, cooked ground beef, corn, black beans, cheddar cheese, cherry tomatoes, red and green bell peppers, jalapeño, and green onions.
I toss everything together until well combined. Then, I cover the bowl and refrigerate the salad for at least 30 minutes before serving.

Servings and Timing

This recipe yields approximately 8 servings. Preparation takes about 15 minutes, cooking time is around 10 minutes, and I recommend chilling the salad for at least 30 minutes before serving. In total, it takes approximately 55 minutes to prepare.

Variations

I sometimes substitute ground turkey or grilled chicken for the ground beef.
For a vegetarian version, I omit the meat and add extra beans or grilled vegetables.
Adding diced avocado, crushed tortilla chips, or a dollop of sour cream can enhance the flavor.
To increase the heat, I include more jalapeño or a dash of hot sauce.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. Before serving, I give the salad a good toss. I don't recommend freezing this salad, as the fresh vegetables and dressing don't freeze and thaw well.

FAQs

Can I make this salad ahead of time?

Yes, I often prepare this salad up to a day in advance. The flavors meld beautifully when given time to sit.

What type of pasta works best?

I prefer using short pasta shapes like rotini, penne, or bowtie, as they hold onto the dressing and mix-ins effectively.

Can I serve this salad warm?

While I enjoy it chilled, this salad can also be served warm or at room temperature, depending on my preference.

How can I make this salad spicier?

To add more heat, I include extra diced jalapeños or a splash of hot sauce in the dressing.

Is it possible to make this salad vegetarian?

Absolutely. I omit the ground beef and add more beans or grilled vegetables to keep it hearty and satisfying.

Conclusion

Cowboy Pasta Salad is a delightful fusion of bold flavors and hearty ingredients. Whether I'm hosting a summer BBQ or looking for a satisfying weeknight meal, this salad never disappoints. Its versatility and ease of preparation make it a staple in my recipe collection.

Cowboy Pasta Salad

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Author: Sue
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Yield: 8 servings
Category: Salad
Method: Stovetop
Cuisine: American
Diet: Halal

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Description

Cowboy Pasta Salad is a hearty and flavorful dish featuring seasoned ground beef, black beans, corn, fresh vegetables, and pasta tossed in a zesty lime-taco dressing—perfect for potlucks, BBQs, or casual dinners.

Instructions

Cook the ground beef and minced onion in a large skillet over medium heat until browned. Drain the grease, season with salt and pepper, and set aside to cool.
Cook the pasta according to package instructions. Drain, toss with 1 tablespoon olive oil, and let cool.
In a large serving bowl, whisk together ½ cup olive oil, lime juice, and taco seasoning to make the dressing.
Add the cooled pasta, cooked beef, corn, black beans, cheddar cheese, cherry tomatoes, red and green bell peppers, jalapeño, and green onions to the bowl.
Toss everything together until well combined. Cover and refrigerate for at least 30 minutes before serving.