The Best Cowboy Pasta Salad
A hearty, vibrant pasta salad brimming with seasoned ground beef, roasted corn, black beans, crisp bell peppers, and a zesty, slightly spicy dressing. Quick to make and perfect for gatherings, this American-inspired dish combines bold flavors and satisfying textures for a crowd-pleasing main or side.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 8 servings
- Category: Dinner
- Method: Stovetop and Mixing
- Cuisine: American
Ingredients
16 oz elbow macaroni or bow tie pasta
1 lb lean ground beef (halal-approved)
1 cup canned black beans, rinsed and drained
2 cups roasted sweet corn kernels
1 red bell pepper, diced
2 jalapeños, seeded and chopped
1 cup shredded cheddar cheese
1/2 cup chopped cilantro
1/3 cup olive oil
2 tablespoons lime juice
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Instructions
Cook pasta according to package instructions, then drain and set aside to cool.
Brown ground beef in a skillet, drain excess fat, and seasoning with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
In a large bowl, combine cooked pasta, black beans, roasted corn, diced bell pepper, jalapeños, and shredded cheddar cheese.
Whisk together olive oil, lime juice, chili powder, cumin, and a pinch of salt for the dressing.
Toss the salad with the dressing and cilantro until evenly coated.
Chill for at least 30 minutes to let flavors meld before serving.
Notes
For a vegan version, replace ground beef with seasoned quinoa or chickpeas.
Cheddar cheese can be substituted with vegan alternatives if needed.
Leftovers taste better the next day—store in an airtight container in the fridge.
Adjust jalapeños to your heat preference or omit for a milder salad.
Find it online: https://cookingwithramsay.com/the-best-cowboy-pasta-salad/