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–+ servings

Cowboy Pasta Salad

This Cowboy Pasta Salad is a hearty and flavorful dish, perfect for potlucks, BBQs, or a satisfying weeknight meal. Packed with tender pasta, crisp vegetables, savory ground beef, and a zesty dressing, it's a crowd-pleaser that brings a taste of the ranch to your table.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 120 kcal

Ingredients
  

Salad Ingredients

  • 1 pound elbow macaroni or other small pasta shape
  • 1 pound lean ground beef
  • 1 large green bell pepper diced
  • 0.5 red onion finely chopped
  • 15 ounce canned sweet corn drained
  • 15 ounce canned black beans rinsed and drained
  • 1 cup cherry tomatoes halved
  • 1 cup shredded sharp cheddar cheese
  • 0.25 cup fresh cilantro chopped

Creamy Dressing

  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 1 teaspoon chili powder
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon garlic powder
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon granulated sugar
  • 0.5 teaspoon salt or to taste
  • 0.25 teaspoon black pepper freshly ground

Instructions
 

Preparation Steps

  • Cook pasta according to package directions. Drain and rinse with cold water; set aside to cool.
  • In a large skillet, cook ground beef over medium heat until browned. Drain any excess fat. Season with salt and pepper. Let cool slightly.
  • In a large mixing bowl, combine the cooked and cooled pasta, ground beef, green bell pepper, red onion, corn, black beans, cherry tomatoes, shredded cheddar cheese, and fresh cilantro.
  • In a separate small bowl, whisk together mayonnaise, sour cream, chili powder, cumin, garlic powder, apple cider vinegar, granulated sugar, salt, and black pepper until smooth.
  • Pour the dressing over the pasta mixture and toss gently until all ingredients are well combined and coated.
  • Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld. Stir well before serving.

Notes

For an extra kick, add a pinch of cayenne pepper to the dressing or some diced jalapeños to the salad. This salad is best served chilled and can be made a day ahead for optimal flavor.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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