This Cowboy Pasta Salad recipe is loaded with bold, hearty flavors and is perfect for potlucks, BBQs or easy weeknight dinners! Full of fresh flavors, it’s a crowd-pleasing favorite that disappears fast. A tasty twist on classic pasta salad that’ll have everyone coming back for seconds!
Looking for more pasta salad recipes? Make sure to try my Italian Pasta Salad, Deviled Egg Macaroni Salad and this Tortellini Pasta Salad!
Cowboy Pasta Salad Recipe
If you’re looking for a pasta salad that goes above and beyond, this Cowboy Pasta Salad is ready to ride in and steal the show! It’s hearty, full of bold flavor and perfect for everything from summer BBQs to easy weeknight dinners. A simple dressing made with fresh lime juice and taco seasoning brings all the ingredients together with a zesty Southwest-inspired flavor.
This pasta salad is packed with satisfying ingredients from fresh veggies to hearty pasta and ground beef. It comes together quickly, making it a great choice for busy days or entertaining a crowd. We love making this one ahead of time as the flavors continue to meld and just get better with time.
Love big flavor? Make sure to try my Crockpot Cowboy Beans!
Why You’ll Love This Cowboy Pasta Salad
Loaded with ground beef, black beans, sweet corn and a flavorful lime-taco dressing, this salad is as colorful as it is crave-worthy. Every bite is bursting with freshness and just the right amount of heat!
- Big, bold flavor. The Southwest-inspired dressing adds a zesty punch that keeps every bite interesting. I love that it’s just three ingredients!
- Perfect for potlucks and parties. This dish can be made ahead of time, holds up well, travels easily, and feeds a crowd. Great for easy entertaining!
- Customizable. This recipe is perfect for customizing! Swap in your favorite veggies, pasta or even shredded chicken to make this pasta salad your own!
- Pasta – Rotini or similar shapes work best to soak up all the dressing and hold onto the mix-ins.
- Taco Dressing – Made with olive oil, lime juice, and taco seasoning, this dressing brings that classic Tex-Mex zing.
- Corn – Fresh, frozen or canned corn can be used in this recipe – whatever you have on hand!
How to Make Cowboy Pasta Salad
This bold and colorful Cowboy Pasta Salad is loaded with seasoned beef, black beans, cheddar cheese, and a tasty lime-taco dressing that everyone will love. This is a great salad to prep ahead of time!
As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post.
- Brown ground beef and onion over medium heat.
- Drain the grease and season with salt and pepper. Set aside to cool.
- Cook pasta according to the instructions on the packaging. Toss with extra virgin olive oil and set aside to cool.
- Whisk together olive oil, lime juice and taco seasoning.
- Add the cooled pasta, ground beef, corn, black beans, cheddar cheese, cherry tomatoes, bell peppers, jalapeños and green onions.
- Toss everything until combined. Cover and refrigerate for at least 30 minutes before serving.
Storage Information
Cowboy Pasta Salad stores beautifully, making it a great option to prepare in advance.
- Refrigerator: Leftovers should be stored in an airtight container for up to 4 days.Toss again before serving.
- Freezer: Not recommended. The fresh veggies and dressing don’t freeze and thaw well.
- Make Ahead: Make up to a day in advance and store covered in the fridge. The flavor gets even better!
Variations To Try
- Try ground turkey or grilled chicken in this pasta salad instead of ground beef.
- Skip the meat and add extra beans or grilled veggies to make this vegetarian.
- Diced avocado, crushed tortilla chips, or even a little sour cream stirred into the dressing can be fun twists on this salad.
- Turn up the heat and add more jalapeño or a dash of hot sauce.
Can I serve this pasta salad warm?
We definitely prefer this salad chilled it can absolutely be served warm or at room temperature.
What’s the best pasta to use?
Any pasta will work in this recipe but short pastas like rotini, penne, or bowtie pasta work best because they hold onto the dressing and mix-ins.
Can I make this ahead of time?
Absolutely! This Cowboy Pasta Salad recipe holds up well in the fridge and is delicious the next day.
What are some additional vegetables or mix-ins that I can add to this salad?
Here are some suggestions that we enjoy: cucumbers, olives, chickpeas, avocado, bacon, crushed tortilla chips, drizzle of hot sauce, etc.
Trish’s Tips
- Make sure to cool the pasta and ground beef mixture before combining with the other ingredients. This keeps the cheese from melting and preserves the texture of the fresh veggies.
- Cut the veggies into uniform sizes. Smaller, bite-sized pieces make for easier eating and better flavor distribution.
- Chilling for 30-minutes in the fridge allows the flavors to blend and really shine. Longer is better!
- Taste before serving and add extra salt, pepper, or lime juice if needed!
More Delicious Salad Recipes
Cowboy Pasta Salad
Ingredients
- 16 ounces lean ground beef 90/10 preferred
- 1 small yellow onion minced
- ½ teaspoon fine sea salt or to taste
- ½ teaspoon fresh ground black pepper or to taste
- 16 ounces dry pasta I used rotini
- 1 tablespoon extra virgin olive oil
Cowboy Pasta Salad Dressing
- ½ cup extra virgin olive oil
- 2 limes juiced
- 3 tablespoons taco seasoning or (1) 1 oz packet
- 12 ounces frozen corn thawed, or (1) 15 once can, drained
- 15 ounce black beans can, thoroughly rinsed and drained
- 1 cup sharp cheddar cheese 4 ounces, grated or cubed
- 1 pint cherry tomatoes halved
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 jalapeño diced
- 2 green onions sliced
Garnish (Optional)
- fresh cilantro chopped
- fresh parsley chopped
Instructions
- In a large skillet, add ground beef and onion over medium heat, cooking until the ground beef is browned. Drain the grease and season with salt and pepper, to taste. Set aside to cool.16 ounces lean ground beef, 1 small yellow onion, ½ teaspoon fine sea salt, ½ teaspoon fresh ground black pepper
- Cook pasta according to the instructions on the packaging. Toss cooked pasta with extra virgin olive oil and set aside to cool.16 ounces dry pasta, 1 tablespoon extra virgin olive oil
Dressing
- Prepare the dressing by combining the olive oil, lime juice and taco seasoning in a large serving bowl. Whisk together until combined.½ cup extra virgin olive oil, 2 limes, 3 tablespoons taco seasoning
Assembly
- Add the cooled pasta, ground beef, corn, black beans, cheddar cheese, cherry tomatoes, bell peppers, jalapeños and green onions.12 ounces frozen corn, 15 ounce black beans, 1 cup sharp cheddar cheese, 1 pint cherry tomatoes, 1 red bell pepper, 1 green bell pepper, 1 jalapeño, 2 green onions
- Toss everything until combined.
- Cover and refrigerate for at least 30 minutes before serving. Garnish with fresh cilantro or parsley if desired. Taste before serving and add extra salt, pepper, or lime juice if needed!fresh cilantro, fresh parsley
Notes
- Refrigerator: Leftovers should be stored in an airtight container for up to 4 days.Toss again before serving.
- Freezer: Not recommended. The fresh veggies and dressing don’t freeze and thaw well.
- Make Ahead: Make up to a day in advance and store covered in the fridge. The flavor gets even better!
Tools and Equipment (affiliate links) | Glass Mixing Bowls | Whisk
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
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