Cowboy Pasta Salad

Cowboy Pasta Salad


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.
  • 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
  1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain and transfer to a large bowl.
  2. 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.
  3. 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.
  4. Add ground beef, corn, black beans, and tomatoes to pasta and toss to combine. Fold in cheese and green onion.
  5. Serve warm or at room temperature.

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