Cowboy Pasta Salad
Rating
Think of this as a better taco salad (because pasta!), that's perfect for potlucks and BBQS. Trust us, once you add ground beef to pasta salad, you won't be able to stop—it's that good.
Ingredients
- 1 lb. bowtie pasta
- Kosher salt
- 1 lb. ground beef
- 2 tsp. taco seasoning mix
- Freshly ground black pepper
- ⅓ c. extra-virgin olive oil
- 3 tbsp. fresh lime juice
- ½ tsp. ground cumin
- 1 (15-oz.) can corn, drained
- 1 (15-oz.) can black beans, drained
- 2 c. halved or quartered cherry tomatoes
- 2 c. shredded cheddar
- 4 green onions, thinly sliced
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions. Drain and transfer to a large bowl.
- Heat a large skillet over medium-high heat. Add ground beef, breaking up meat with a wooden spoon. Season with taco seasoning, salt, and pepper, and cook until meat is no longer pink, about 6 minutes. Drain excess fat.
- Make dressing: In a small bowl (or liquid measuring cup) whisk together olive oil, lime juice, and cumin. Season with salt and pepper. Pour over pasta and toss to combine.
- Add ground beef, corn, black beans, and tomatoes to pasta and toss to combine. Fold in cheese and green onion.
- Serve warm or at room temperature.
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