Cowboy Pasta Salad
This Cowboy Pasta Salad is bursting with bold Tex-Mex flavor! Made with rotini, seasoned beef, veggies, cheese, and a creamy taco-style dressing, it’s the perfect dish for potlucks, meal prep, or weeknight dinners.
Servings 16
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!