Description
A hearty and flavorful Cowboy Pasta Salad made with ground beef, pasta, veggies, and cheese, tossed in a creamy, zesty dressing—perfect for potlucks or weeknight dinners.
Ingredients
- 16 oz elbow macaroni
- 2 Tbsp vegetable oil
- 1 lb lean ground beef
- ⅛ tsp red pepper flakes
- 1 (15.25‑oz) can whole kernel sweet corn, drained
- 1 (15.25‑oz) can black beans, drained and rinsed
- 2¼ cups halved cherry tomatoes
- ½ cup thinly sliced green onion
- 2 cups finely shredded cheddar cheese
- 1 cup mayonnaise
- 2 Tbsp barbecue sauce
- 2 Tbsp lime juice
- 1½ Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 2 tsp sriracha
- ½ tsp kosher salt
- ½ tsp fresh cracked black pepper
Instructions
- Cook the macaroni al dente, drain, rinse under cold water, toss with oil, and chill.
- Brown the ground beef with red pepper flakes over medium-high heat for 5–7 minutes, then drain excess grease.
- In a bowl, whisk together mayonnaise, BBQ sauce, lime juice, Worcestershire sauce, Dijon mustard, sriracha, salt, and pepper.
- Once pasta is cooled, combine with beef, corn, black beans, tomatoes, green onions, and cheddar cheese.
- Pour dressing over the salad, toss to combine, and serve immediately or chill until ready.
Notes
- Substitute elbow macaroni with rotini, penne, or bowties if preferred.
- Use Greek yogurt instead of mayonnaise for a lighter option.
- Add tomatoes just before serving if making ahead to avoid sogginess.
- Store in an airtight container in the fridge for up to 3 days.
- Do not freeze as texture may degrade.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 5g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 55mg
