Cowboy Pasta Salad Recipe

Active Time:

40 mins

Total Time:

40 mins

Servings:

Yield:

16 cups

The family cookout is going to love cowboy pasta salad, which has enough flavor and flair to head up the side dish table.

Inspired by our beloved Cowboy Casserole, this recipe uses taco-inspired ingredients, such as black beans, corn, cheese, jalapeños, cilantro, and ground beef, to create a filling pasta salad that works easily from busy weeknights to the weekend barbecue. A lime dressing adds the perfect amount of tang, while crisp veggies offer freshness and bite.

Our Test Kitchen Professionals noted that this recipe makes a very large batch, meaning it's perfect for big gatherings or if you really love leftovers.

Learn how to make cowboy pasta salad. Since this pasta salad already has seasoned taco meat in the mixture, it makes a satisfying lunch main, or you're able to leave out the ground beef if desired for when you're already serving a meat-heavy cookout spread.

Main Ingredients for Cowboy Pasta Salad

Ground beef, onions, taco seasoning, lime juice, Cheddar cheese, and a bright and flavorful medley of veggies come together for this colorful pasta salad. To make cowboy pasta salad, you'll need:

Rotini pasta: The base of the pasta salad. Feel free to swap with penne, farfalle, shells, elbow pasta, or any shapes you prefer.
Lean ground beef: A savory flavor and protein-rich addition. You could use ground turkey or ground chicken.
Mild taco seasoning mix: Seasons the beef with classic spices, including chili powder, cumin, garlic powder, onion powder, and paprika. Use our homemade taco seasoning if you want to control the spice level.
Fresh lime juice: Acidity and brightness to balance the richness of the dish. Skip the bottled juice for the best flavor.
Canned whole kernel corn: Pops of sweetness and color throughout the salad.
Canned black beans: For a creamy, protein- and fiber-rich addition that adds to the heartiness of the dish.
Cherry tomatoes: Adds sweetness, and pops of juiciness throughout.
Red bell pepper: Adds a sweet crunch to the salad.
Jalapeño: For a spicy kick.
Sharp Cheddar: Adds a rich, cheesy flavor.
Scallions: For a mild onion flavor.
Cilantro: Adds a fresh, herbal flavor. If you aren't a cilantro fan, substitute with parsley.

How To Make Cowboy Pasta Salad

Forty minutes is all it takes to bring this pasta salad together. Full instructions are below, but here's a brief recap before you get started:

Step 1. Cook pasta and ground beef: Cook pasta until al dente; drain and transfer to a large bowl; let cool slightly. Heat large skillet over medium-high; add ground beef, onion, taco seasoning, and some salt and pepper. Cook, stirring, until browned. Set aside.
Step 2. Make dressing: Whisk to combine dressing ingredients. Toss with pasta to combine.
Step 3. Mix pasta salad: Stir in ground beef mixture, corn, black beans, tomatoes, red bell pepper, jalapeño, and remaining salt and pepper. Fold in cheese and scallions, and garnish with cilantro, if desired. Serve at room temperature.

Tips for the Best Pasta Salad

For the best pasta salad, keep these tips in mind:

Choose the right pasta: Rotini is a good fit for this recipe, holding on to every bit of ground beef and dressing, but feel free to swap with penne, farfalle, pasta shells, elbow pasta, or any shapes you prefer.
Cooking the pasta: Cook the pasta in salted water, just until al dente, for the best flavor and texture.
Cool the pasta: Cool the pasta completely before adding the dressing to avoid separation or a dry result.
Textures and flavors: Here we incorporate a variety of textures, colors, and flavors for an eye-catching and flavorful pasta salad.
Revive before serving: If making the pasta salad ahead, re-season to taste, and revive, if needed, by adding an additional drizzle of olive oil to loosen up the texture before serving.

Can I Make Cowboy Pasta Salad Ahead?

Feel free to make this salad up to one day ahead if needed. Wrap and refrigerate overnight, then bring to room temperature before serving. Making pasta salads ahead can even help the flavors meld and deepen. Revive with an additional drizzle of olive oil, if needed, and re-season to taste before serving.

This recipe makes a large batch, so if you do have leftovers, refrigerate in an airtight container for up to three days. With taco meat, fresh veggies, and pasta in the mix, leftover pasta salad makes a convenient lunch to bring to the office, or a hearty side dish for dinner the next day.

What To Serve With Cowboy Pasta Salad

Whether you serve this pasta salad at a cookout, picnic, tailgate party, lunch gathering, or as a hearty weeknight dinner, it's always a crowd-pleaser.

Pair with grilled meats, barbecue, tacos or fajitas, burgers, or chili, and serve with other favorite sides: corn on the cob, grilled veggies, potato salad, a simple green salad, cornbread, coleslaw, or fruit salad can help bulk up the meal.

More Hearty Pasta Salad Recipes You'll Love

Ready for your next cookout? These satisfying pasta salad recipes are great for serving a crowd:

Editorial contributions by Katie Rosenhouse.

cowboy pasta salad in white bowls - Southern Living — Jennifer Causey; Food Stylist: Emily Nabors Hall

Ingredients

1 (16-oz.) pkg. uncooked rotini pasta (or penne, farfalle, shells, elbow)
1 lb. 90/10 lean ground beef
1/2 cup chopped yellow onion (from 1 small onion)
4 tsp. mild taco seasoning mix (from 1 pkg.)
2 tsp. kosher salt, divided
1 1/4 tsp. black pepper, divided
1/2 cup olive oil
1/4 cup fresh lime juice (from 2 limes)
3/4 tsp. ground cumin
1 (15.25-oz.) can whole kernel corn, drained
1 (15-oz.) can black beans, drained and rinsed
1 pt. cherry tomatoes, halved
1/2 cup chopped red bell pepper (from 1 small pepper)
1 medium jalapeño, seeded and finely chopped (about 2 1/2 Tbsp.)
8 oz. sharp Cheddar, shredded (about 2 cups)
1/2 cup thinly sliced scallions (about 4 scallions)
Chopped fresh cilantro, for garnish

Directions

Cook pasta and ground beef:

Cook pasta according to package directions for al dente; drain and transfer pasta to a large bowl; let cool slightly at room temperature, about 10 minutes. Meanwhile, heat large skillet over medium-high; add ground beef, onion, taco seasoning, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook, stirring often to crumble, until browned, 5 to 6 minutes. Remove from heat, and set aside.

Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Dailey
Make dressing:

Whisk together olive oil, lime juice, cumin, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper in a small bowl.

Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Dailey

Pour mixture over cooled pasta, and toss to combine thoroughly.
Mix pasta salad:

Gently stir in ground beef mixture, corn, black beans, tomatoes, red bell pepper, jalapeño, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper into pasta mixture. Gently fold in cheese and scallions until combined. Garnish with cilantro, if desired. Serve at room temperature.

Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Dailey

Frequently Asked Questions

Can cowboy pasta salad be frozen?

It generally isn't recommended to freeze pasta salads, since the dressing and vegetables may change in texture after thawing. If you do need to freeze leftovers, thaw overnight in the refrigerator before serving.
Can I make a vegetarian version of cowboy pasta salad?

For a vegetarian version of this salad, feel free to leave out the ground beef, or substitute with additional beans.
Why is my pasta salad dry or mushy?

To avoid mushy pasta salad, make sure to cook the pasta only until just al dente. Cool completely to make sure the pasta doesn't soak up too much dressing, leaving a dry result. Toss in additional olive oil or lime juice if needed to loosen it up before serving.