Description
This vibrant and flavorful Cowboy Pasta Salad is packed with hearty ingredients like ground beef (or turkey), black beans, corn, and cherry tomatoes, all tossed in a creamy, smoky BBQ dressing. Perfect for summer picnics, potlucks, or a delicious weeknight side dish!
Ingredients
-
Pasta Salad:
- 8 oz pasta (rotini, bowtie, or penne)
- 1/2 lb ground beef (or turkey, optional for a meatless version)
- 1 cup cherry tomatoes, halved
- 1 cup canned corn, drained
- 1 cup black beans, drained and rinsed
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (optional)
- 1 jalapeño, diced (optional for a little kick)
-
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt for a lighter version)
- 2 tbsp BBQ sauce
- 1 tbsp Dijon mustard
- 1 tbsp lime juice
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- Salt & black pepper to taste
Instructions
-
Cook the Pasta:
Boil the pasta according to package instructions. Drain, rinse under cold water, and set aside. -
Cook the Ground Beef:
In a skillet over medium heat, cook the ground beef with a pinch of salt and pepper until browned. Drain excess grease and let it cool slightly. -
Prepare the Dressing:
In a small bowl, whisk together mayonnaise, sour cream, BBQ sauce, Dijon mustard, lime juice, smoked paprika, chili powder, garlic powder, salt, and pepper until smooth. -
Assemble the Salad:
In a large mixing bowl, combine the cooked pasta, beef, cherry tomatoes, corn, black beans, red bell pepper, red onion, shredded cheddar cheese, and jalapeño (if using). -
Mix it Up:
Pour the dressing over the salad and toss until everything is evenly coated. -
Chill & Serve:
Let the salad chill in the fridge for at least 30 minutes before serving for the best flavor. Garnish with fresh cilantro and extra shredded cheese if desired.
Notes
- For a lighter version, use Greek yogurt instead of sour cream.
- You can substitute ground turkey or chicken for the ground beef for a leaner option.
- If you prefer a spicier salad, add more jalapeños or a dash of hot sauce to the dressing.
- This salad can be made ahead of time and stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 400
- Sugar: 4g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 40mg