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A large bowl of Cowboy Pasta Salad with rotini, ground beef, corn, and black beans in a creamy dressing.

Cowboy Pasta Salad

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Calories: 480
Ingredients Method

Ingredients
  

  • 16 oz rotini pasta
  • 1 lb lean ground beef
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) whole kernel corn, drained
  • 1 pint cherry tomatoes, halved
  • 1 large green bell pepper, diced
  • 1/2 cup red onion, finely diced
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup mayonnais e
  • 1/2 cup sour cream
  • 2 tablespoons taco seasoning
  • 1 tablespoon fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Method
 

  1. Bring a large pot of salted water to a boil and cook rotini pasta until al dente.
  2. Drain pasta and rinse under cold water to stop the cooking process; set aside.
  3. In a skillet over medium-high heat, cook the ground beef until browned and fully cooked; drain excess grease and let cool to room temperature.
  4. In a small mixing bowl, whisk together the mayonnaise, sour cream, taco seasoning, and lime juice until smooth.
  5. In a large mixing bowl, combine the cooled pasta, cooked beef, black beans, corn, cherry tomatoes, bell pepper, red onion, and cheddar cheese.
  6. Pour the dressing over the salad and toss thoroughly to coat all ingredients.
  7. Fold in the chopped cilantro.
  8. Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.