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Cowboy Pasta Salad

A bold, colorful dish with a Southwestern flair, this Cowboy Pasta Salad combines al dente pasta, seasoned ground beef, black beans, corn, bell peppers, and fresh cilantro, all topped with shredded cheddar cheese and a bright lime dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Southwestern, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Beef
  • 8 ounces pasta (rotini or fusilli) Choose durum wheat pasta for a firm texture.
  • 1 pound ground beef Use 80/20 for richer flavor; 90/10 for leaner option.
  • 1 packet taco seasoning Infuses the dish with smoky, savory flavor.
Vegetables and Beans
  • 1 can black beans, drained and rinsed Low-sodium canned goods recommended.
  • 1 cup sweet corn, frozen or canned If using frozen, thaw and pat dry.
  • 1 cup cherry tomatoes, halved Choose ripe ones for the best sweetness.
  • 1/4 cup fresh cilantro, chopped Adds freshness to the salad.
Dressing and Cheese
  • 1/2 cup lime juice Brightens the dish without weighing it down.
  • 1 cup cheddar cheese, shredded Add on top for presentation or mix in.
  • Salt and pepper to taste Adjust seasoning as needed.

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil, add pasta, and cook until al dente (8–10 minutes). Drain and rinse with cold water to stop cooking.
Brown and Season the Beef
  1. Heat a skillet over medium heat, add ground beef, and cook until browned. Drain fat, add taco seasoning with a splash of water, cook for another 1–2 minutes until fragrant.
Combine Salad Components
  1. In a large bowl, combine cooled pasta, seasoned beef, black beans, corn, tomatoes, bell pepper, and cilantro. Toss gently.
Make and Add the Dressing
  1. In a small bowl, whisk together lime juice, salt, and pepper. Pour dressing over salad and toss to combine.
Add Cheese and Chill
  1. Sprinkle cheddar cheese on top, gently fold in or leave on top for presentation. Chill for at least 30 minutes before serving.

Notes

Cool pasta quickly to stop cooking. Drain fat after browning the beef to avoid a greasy salad. Taste and adjust lime and salt before serving.