Cowboy Pasta Salad
Ingredients:
12 oz rotini pasta
1 lb ground beef
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper to taste
1 cup cherry tomatoes, halved
1 cup canned corn, drained
1 cup canned black beans, rinsed and drained
1/2 cup diced red onion
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro
For the Dressing:
1/2 cup mayonnaise
1/2 cup sour cream
2 tbsp barbecue sauce
1 tbsp Dijon mustard
1 tbsp lime juice
1/2 tsp smoked paprika
Salt and black pepper to taste
Directions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the rotini pasta according to the package instructions until al dente.
Drain and rinse under cold water to stop the cooking. Set aside to cool completely.
Cook the Ground Beef:
In a large skillet over medium heat, cook the ground beef until browned and fully cooked, about 7–9 minutes.
Drain excess fat if needed, then season with garlic powder, onion powder, salt, and pepper.
Set aside to cool.
Prepare the Dressing:
In a medium bowl, whisk together mayonnaise, sour cream, barbecue sauce, Dijon mustard, lime juice, smoked paprika, salt, and pepper until smooth.
Assemble the Salad:
In a large mixing bowl, combine the cooked pasta, ground beef, cherry tomatoes, corn, black beans, red onion, shredded cheddar cheese, and chopped cilantro.
Pour the dressing over the salad and toss until everything is well coated.
Cover and refrigerate for at least 1 hour to allow the flavors to meld.
Serve:
Stir the salad before serving. Adjust seasoning if needed and serve chilled or at room temperature.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 35 minutes (includes chilling)
Kcal: 560 per serving | Servings: 6