Site icon The News Beyond Detroit

The family is going to love cowboy pasta salad, which has enough flavor and flair to head up the table.

Detroit City Limits
The family is going to love cowboy pasta salad, which has enough flavor and flair to head up the table.
Advertisements

By

Southern Living Test Kitchen

Main Ingredients for Cowboy Pasta Salad

Ground beef, onions, taco seasoning, lime juice, Cheddar cheese, and a bright and flavorful medley of veggies come together for this colorful pasta salad. To make cowboy pasta salad, you’ll need:

  • Rotini pasta: The base of the pasta salad. Feel free to swap with penne, farfalle, shells, elbow pasta, or any shapes you prefer.
  • Lean ground beef: A savory flavor and protein-rich addition. You could use ground turkey or ground chicken.
  • Mild taco seasoning mix: Seasons the beef with classic spices, including chili powder, cumin, garlic powder, onion powder, and paprika. Use our homemade taco seasoning if you want to control the spice level.
  • Fresh lime juice: Acidity and brightness to balance the richness of the dish. Skip the bottled juice for the best flavor.
  • Canned whole kernel corn: Pops of sweetness and color throughout the salad.
  • Canned black beans: For a creamy, protein- and fiber-rich addition that adds to the heartiness of the dish.
  • Cherry tomatoes: Adds sweetness, and pops of juiciness throughout.
  • Red bell pepper: Adds a sweet crunch to the salad.
  • Jalapeño: For a spicy kick.
  • Sharp Cheddar: Adds a rich, cheesy flavor.
  • Scallions: For a mild onion flavor.
  • Cilantro: Adds a fresh, herbal flavor. If you aren’t a cilantro fan, substitute with parsley.

How To Make Cowboy Pasta Salad

Forty minutes is all it takes to bring this pasta salad together. Full instructions are below, but here’s a brief recap before you get started:

  • Step 1. Cook pasta and ground beef: Cook pasta until al dente; drain and transfer to a large bowl; let cool slightly. Heat large skillet over medium-high; add ground beef, onion, taco seasoning, and some salt and pepper. Cook, stirring, until browned. Set aside.
  • Step 2. Make dressing: Whisk to combine dressing ingredients. Toss with pasta to combine.
  • Step 3. Mix pasta salad: Stir in ground beef mixture, corn, black beans, tomatoes, red bell pepper, jalapeño, and remaining salt and pepper. Fold in cheese and scallions, and garnish with cilantro, if desired. Serve at room temperature.

Tips for the Best Pasta Salad

For the best pasta salad, keep these tips in mind:

  • Choose the right pasta: Rotini is a good fit for this recipe, holding on to every bit of ground beef and dressing, but feel free to swap with penne, farfalle, pasta shells, elbow pasta, or any shapes you prefer.
  • Cooking the pasta: Cook the pasta in salted water, just until al dente, for the best flavor and texture.
  • Cool the pasta: Cool the pasta completely before adding the dressing to avoid separation or a dry result.
  • Textures and flavors: Here we incorporate a variety of textures, colors, and flavors for an eye-catching and flavorful pasta salad.
  • Revive before serving: If making the pasta salad ahead, re-season to taste, and revive, if needed, by adding an additional drizzle of olive oil to loosen up the texture before serving.

Ingredients

  • 1 (16-oz.) pkg. uncooked rotini pasta (or penne, farfalle, shells, elbow)
  • 1 lb. 90/10 lean ground beef
  • 1/2 cup chopped yellow onion (from 1 small onion)
  • 4 tsp. mild taco seasoning mix (from 1 pkg.)
  • 2 tsp. kosher salt, divided
  • 1 1/4 tsp. black pepper, divided
  • 1/2 cup olive oil
  • 1/4 cup fresh lime juice (from 2 limes)
  • 3/4 tsp. ground cumin
  • 1 (15.25-oz.) can whole kernel corn, drained
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1 pt. cherry tomatoes, halved
  • 1/2 cup chopped red bell pepper (from 1 small pepper)
  • 1 medium jalapeño, seeded and finely chopped (about 2 1/2 Tbsp.)
  • 8 oz. sharp Cheddar, shredded (about 2 cups)
  • 1/2 cup thinly sliced scallions (about 4 scallions)
  • Chopped fresh cilantro, for garnish

Directions

  1. Cook pasta and ground beef:

    Cook pasta according to package directions for al dente; drain and transfer pasta to a large bowl; let cool slightly at room temperature, about 10 minutes. Meanwhile, heat large skillet over medium-high; add ground beef, onion, taco seasoning, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook, stirring often to crumble, until browned, 5 to 6 minutes. Remove from heat, and set aside.

    VICTOR PROTASIO; FOOD STYLIST: EMILY NABORS HALL; PROP STYLIST: CHRISTINA DAILEY

  2. Make dressing:

    Whisk together olive oil, lime juice, cumin, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper in a small bowl.

    VICTOR PROTASIO; FOOD STYLIST: EMILY NABORS HALL; PROP STYLIST: CHRISTINA DAILEY

    Pour mixture over cooled pasta, and toss to combine thoroughly.

  3. Mix pasta salad:

    Gently stir in ground beef mixture, corn, black beans, tomatoes, red bell pepper, jalapeño, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper into pasta mixture. Gently fold in cheese and scallions until combined. Garnish with cilantro, if desired. Serve at room temperature.

Exit mobile version