Description
A vibrant, hearty salad that combines rotini pasta with seasoned ground beef, black beans, corn, and fresh veggies, all topped with cheddar and a zesty lime dressing.
Ingredients
- 8 ounces rotini or fusilli pasta
- 1 pound ground beef
- 1 can black beans, drained and rinsed
- 1 cup sweet corn, frozen or canned
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 cup cheddar cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 1/2 cup lime juice
- 1 packet taco seasoning
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, usually 8–10 minutes. Drain and rinse under cold water.
- Brown the beef: Heat a skillet over medium heat, add the ground beef, and cook until browned. Drain the fat and stir in taco seasoning with a splash of water. Cook until fragrant.
- Combine the salad components: In a large bowl, add cooled pasta, seasoned beef, black beans, corn, cherry tomatoes, bell pepper, and cilantro. Toss gently.
- Make the dressing: In a small bowl, whisk together lime juice, salt, and pepper. Pour over the salad and toss.
- Add cheese and chill: Sprinkle cheddar on top, or gently fold in. Chill for at least 30 minutes before serving.
Notes
To keep the salad fresh, add cheese just before serving. Store in an airtight container in the fridge for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 65mg
Keywords: Cowboy Pasta Salad, summer salad, easy pasta recipe, potluck dishes