Cowboy Pasta Salad
Cowboy Pasta Salad (Bold, Creamy, and Packed with Flavor!)
When you think of cowboy caviar and taco pasta salad had a baby—this is the hearty, zesty side dish that comes galloping in. This Cowboy Pasta Salad is loaded with seasoned ground beef, sweet corn, black beans, cheddar cheese, and a creamy, tangy taco-spiced dressing that brings it all together.
Whether you’re headed to a summer cookout, prepping lunches for the week, or just want something that’s guaranteed to disappear fast at the potluck, this recipe is your new go-to. It’s budget-friendly, filling, and flexible—customize it however you like!
Check out these other great recipes while you are here!
Creamy Stovetop Mac and Cheese
Dill Pickle Bacon Ranch Pasta Salad
Why You’ll Love This Cowboy Pasta Salad
- Meal prep approved – Holds up beautifully in the fridge for 3–4 days.
- Perfect for potlucks or cookouts – Feeds a crowd and travels well.
- Customizable – Swap in your favorite beans, cheese, or veggies.
- Packed with flavor – Creamy, zesty, cheesy, and a little spicy (if you want it to be!).
Ingredients
- 1 pound rotini pasta, cooked and cooled
- 1 pound ground beef
- 5 garlic cloves, minced
- 1 packet taco seasoning (for beef)
- 1/4 cup water (to simmer the beef)
- 1 (14.75 oz) can Del Monte Mexican-style street corn, drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 (2.25) oz can of sliced black olives
- 1 cup cherry tomatoes, halved (reserve a few for garnish)
- 1 small red onion, diced
- 1 small red bell pepper, diced (reserve a few for garnish)
- 1 jalapeño, diced (optional + more for garnish)
- 1 (8 oz) bag shredded sharp cheddar cheese
- 2 tablespoons sliced green onions (for garnish)
FOR THE DRESSING
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons taco seasoning
- Juice of 1 lime
- 1 tablespoon hot sauce (optional)
- Splash of milk, to thin
INSTRUCTIONS:
Begin by cooking the rotini pasta in a large pot of salted water according to package directions. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
In a large skillet over medium heat, brown the ground beef with the minced garlic until fully cooked. Drain excess grease. Add in one packet of taco seasoning and 1/4 cup water, then let it simmer for 2–3 minutes. Remove from heat and allow to cool completely.
In a bowl, whisk together the mayonnaise, sour cream, taco seasoning, lime juice, hot sauce (if using), and a splash of milk to thin the dressing. Mix until smooth and creamy.
In a large bowl, add the cooled pasta, taco meat, corn, black beans, tomatoes, red onion, bell pepper, jalapeño, and shredded cheddar cheese. Pour the dressing over the top and gently toss to coat everything evenly.
Top with the reserved red onion, cherry tomatoes, sliced jalapeños, and green onions. Cover and chill for at least 1 hour before serving for best flavor.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Cowboy Pasta Salad
Ingredients
For the Pasta Salad
- 1 lb Rotini Pasta, cooked, drained and cooled
- 1 lb Ground Beef chicken or turkey will also work
- 5 Garlic Cloves, minced
- 1 packet Taco Seasoning
- 1/4 Cup Water
- 14.75 oz Can of Mexican Style Street Corn Fiesta Corn or plain corn will also work
- 15 oz Can of Black Beans, rinsed and drained
- 2.25 oz Can of Sliced Black Olives
- 1 Cup Cherry Tomatoes, halved reserve about 1 tbsp for garnish
- 1 Small Red Onion, diced reserve about 1 tbsp for garnish
- 1 Small Red Bell Pepper, diced
- 1 Jalapeno, diced optional for some heat
- 1 Jalapeno, sliced optional for garnish
- 8 oz Shredded Sharp Cheddar Cheese
- 2 tbsp Sliced Green Onions for garnish
For the Dressing
- 1 Cup Mayonnaise
- 1/2 Cup Sour Cream
- 2 tbsp Taco Seasoning
- Juice of 1 lime
- 1 tbsp Hot Sauce
- Splash of Milk to thin it out some
Instructions
- Cook pasta, drain, rinse with cold water, and set aside.
- Brown ground beef with garlic. Drain grease, stir in taco seasoning and water. Simmer, then cool.
- Chop veggies and reserve some for garnish.
- Whisk dressing ingredients until smooth.
- In a large bowl, mix pasta, beef, corn, beans, veggies, cheese, and dressing
- Top with reserved garnishes. Chill for 1 hour before serving.
Notes
Helpful Tips and Variations
- Want it spicy? Use spicy taco seasoning or toss in a few more fresh diced jalapeños or chipotle powder.
- Cheese swap: Try pepper jack, Colby Jack, or a Mexican blend instead of cheddar.
- Add-ins: Diced avocado, chopped cilantro, or crushed tortilla chips for texture.
- Meal prep tip: Store in airtight containers for up to 4 days. The flavor deepens as it sits!
