Description
Cowboy Pasta Salad is a hearty, flavor-packed side dish that brings together tender pasta, seasoned ground beef, black beans, tomatoes, corn, and a creamy, zesty dressing. Perfect for picnics, barbecues, or potlucks, this Tex-Mex inspired salad is a satisfying, crowd-pleasing twist on classic pasta salad.
Ingredients
Units
Scale
Pasta Base
- 12 oz (340 g) short pasta (such as rotini or penne)
Protein & Veggies
- 1 lb (450 g) ground beef
- 1 cup canned black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup frozen or canned corn, drained
- 1/2 red onion, diced
- 1/2 cup diced red bell pepper
- 1/4 cup sliced green onions
Creamy Dressing
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 2 tablespoons BBQ sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Extras
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta quickly. Set aside.
- Prepare the Beef: In a skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up as it cooks. Drain any excess fat and season lightly with salt and freshly ground black pepper. Let it cool.
- Mix the Dressing: In a medium bowl, whisk together mayonnaise, sour cream, BBQ sauce, Dijon mustard, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper until smooth and creamy.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooked pasta, ground beef, black beans, cherry tomatoes, corn, diced red onion, red bell pepper, green onions, and shredded cheddar cheese.
- Toss with Dressing: Pour the creamy dressing over the salad ingredients. Gently toss until everything is evenly coated.
- Chill and Serve: Cover and refrigerate the salad for at least 1 hour before serving to allow flavors to meld. Before serving, garnish with chopped cilantro, if desired.
Notes
- Substitute ground turkey or plant-based crumbles for ground beef for a lighter or vegetarian version.
- For extra heat, add diced jalapeños or a dash of hot sauce to the dressing.
- This salad can be made up to a day ahead; stir well before serving as the dressing may settle.
- Add crushed tortilla chips on top for extra crunch just before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 4g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 54mg
