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A colorful bowl of Cowboy Pasta Salad with fresh veggies and dressing

Cowboy Pasta Salad

A vibrant and hearty Cowboy Pasta Salad that brings together lean ground beef, fresh vegetables, and a zesty lime dressing, perfect for potlucks and family gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Course, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 16 ounces Lean Ground Beef Use ground turkey for a lighter option.
  • 1 small Yellow Onion, minced Shallots can be used for a milder taste.
  • 1/2 teaspoon Fine Sea Salt Use kosher salt instead.
  • 1/2 teaspoon Fresh Ground Black Pepper Cayenne pepper can add heat.
  • 16 ounces Dry Pasta (rotini preferred) Whole wheat or gluten-free pasta is a great alternative.
  • 1 tablespoon Extra Virgin Olive Oil Can use canola or avocado oil.
  • 2 limes juiced Lemon juice can be used in place of lime.
  • 3 tablespoons Taco Seasoning Homemade spices are an excellent substitute.
  • 12 ounces Frozen Corn, thawed Fresh corn off the cob is even better.
  • 15 ounces Black Beans, rinsed and drained Chickpeas can also be used.
  • 1 cup Sharp Cheddar Cheese, grated or cubed Pepper Jack adds spice; dairy-free options for vegan salads.
  • 1 pint Cherry Tomatoes, halved Can substitute with chopped Roma tomatoes.
  • 1 red bell pepper diced Yellow or orange bell peppers are great substitutes.
  • 1 green bell pepper diced Cucumber can be used for a refreshing twist.
  • 1 jalapeño diced Omit for milder flavor; banana peppers can be substituted.
  • 2 green onions sliced Shallots can be a substitute.
  • 1 handful Fresh Cilantro, chopped Parsley works for non-cilantro fans.
  • 1 handful Fresh Parsley, chopped Mixing herbs can enhance flavor.

Method
 

Preparation
  1. In a large skillet, add the lean ground beef and minced onion over medium heat, cooking until the beef is browned. Drain excess grease and season with salt and pepper. Set aside to cool.
  2. Simultaneously, cook the pasta according to package instructions. Once cooked, drain and toss with one tablespoon of olive oil and set aside to cool.
  3. Prepare the dressing by combining the remaining olive oil, lime juice, and taco seasoning in a large serving bowl. Whisk until well combined.
Combine Ingredients
  1. Add the cooled pasta to the dressing along with the ground beef, corn, black beans, cheddar cheese, cherry tomatoes, bell peppers, jalapeños, and green onions. Toss well to combine.
Chill
  1. Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.
  2. Before serving, garnish with fresh cilantro or parsley if desired. Adjust seasoning with salt, pepper, or lime juice as needed.

Notes

Store leftovers in an airtight container for up to four days. Freezing is not recommended.