Cowboy Pasta Salad is a hearty, flavor-packed dish that blends tender pasta, seasoned ground beef, black beans, corn, and crisp vegetables, all tossed in a bold, tangy lime and taco dressing. It’s a satisfying and colorful meal perfect for barbecues, potlucks, or weekday dinners.

Why You’ll Love This Recipe

I love how this Cowboy Pasta Salad transforms a basic pasta dish into a crowd-pleasing favorite. The savory ground beef pairs beautifully with the bright flavors of the vegetables and the kick from the taco seasoning. It’s not only filling but also great for making ahead, which makes my life easier when entertaining or prepping lunches for the week.

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)
1 small yellow onion, minced
½ teaspoon sea salt
½ teaspoon ground black pepper
16 ounces dry rotini pasta
1 tablespoon olive oil
½ cup olive oil (for dressing)
Juice of 2 limes
3 tablespoons taco seasoning
12 ounces frozen corn, thawed or 1 can (drained)
1 can black beans, rinsed and drained
1 cup sharp cheddar cheese, grated or cubed
1 cup cherry tomatoes, halved
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeño, diced
2 green onions, sliced
Fresh cilantro or parsley, chopped (optional for garnish)

directions

I start by cooking the ground beef and minced onion in a large skillet over medium heat until browned and fully cooked. Then I season it with salt and pepper and let it cool.
While the beef cooks, I boil the rotini pasta according to package directions until al dente. After draining, I toss it with 1 tablespoon of olive oil to prevent sticking and set it aside to cool.
In a large bowl, I whisk together ½ cup olive oil, lime juice, and taco seasoning to make the dressing.
I add the cooled pasta, beef mixture, corn, black beans, cheese, tomatoes, bell peppers, jalapeño, and green onions to the bowl with the dressing.
I toss everything together until well mixed and coated with the dressing.
I refrigerate it for at least 30 minutes before serving to let the flavors come together.
Before serving, I sprinkle chopped cilantro or parsley over the top if I have it on hand.

Servings and timing

Servings: 8
Prep time: 15 minutes
Cook time: 10 minutes
Chill time: 30 minutes
Total time: 55 minutes

Variations

I sometimes swap the ground beef for ground turkey, shredded chicken, or a meatless crumble.
Different pasta shapes like penne or bowtie work just as well and make it fun.
When I want extra crunch, I add diced cucumber or shredded lettuce.
For a spicier twist, I use pepper jack cheese instead of cheddar.
A dash of hot sauce or more jalapeño gives the salad an extra kick if I’m craving heat.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
I don’t freeze this salad since the texture of the veggies and pasta doesn’t hold up well.
Making this salad a day ahead helps the flavors blend even more. I always give it a good stir before serving.

FAQs

Can I make this salad vegetarian?

Yes, I just skip the ground beef and add more beans or a plant-based protein. It’s just as hearty and flavorful.

What pasta works best?

I prefer rotini because it holds the dressing well, but penne, bowtie, or even macaroni are great choices.

Should I serve it cold or warm?

I always serve it cold or at room temperature. It’s more refreshing that way and perfect for gatherings.

Can I make it ahead of time?

Absolutely. I usually make it the night before. It tastes even better the next day after chilling.

What if I don’t have taco seasoning?

I mix my own using chili powder, cumin, garlic powder, onion powder, and a touch of cayenne. It’s quick and easy.

Conclusion

Cowboy Pasta Salad is one of my go-to recipes when I need something simple, flavorful, and filling. It’s got everything I want in a pasta salad—protein, fresh veggies, bold taste, and make-ahead convenience. Whether I’m prepping lunches or feeding a crowd, this dish always hits the spot.