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This Cowboy Pasta Salad is hearty, high in protein, and packed with bold flavors. Made with tender pasta, beans, crisp veggies, and a tangy dressing. It’s the perfect side for BBQs, potlucks, or easy meal prep.
This is one of those recipes I throw together when I need something filling that everyone will actually eat. It has a little bit of everything, so it works as a side or even a full meal with 40 grams of protein per serving. I love making it ahead of time because the flavors get even better after it sits, and it’s always one of the first dishes to go at gatherings.
You may also like my cowboy casserole or my Cowboy Caviar.
Recipe Overview
Ingredients Needed
Below is a list of the ingredients I used to make this cowboy pasta salad. Full measurements are listed further down in the recipe card.
- Pasta: I used High-protein lentil pasta, but you can use short-cut pasta
- Beef: Lean ground beef works best here; I used 90% lean.
- Taco seasoning: Use store-bought or homemade taco seasoning.
- Dill pickles, drained and chopped
- Veggies: Green Bell peppers, celery, cherry tomatoes, canned corn
- Black beans: canned works just fine.
- Sharp cheddar cheese
- Onion: I used red onion, but white sweet onion works too.
- Fresh cilantro: I highly recommend this ingredient; unless you absolutely hate cilantro, you can use parsley instead.
For the Dressing:
- Oil: Extra virgin olive oil works best for salads
- Juice of 1 large lemon
- Smoked paprika, Kosher salt, and black pepper
- Dill relish
- Fresh garlic: I recommend using fresh garlic here, not garlic powder.
- Apple cider vinegar or white distilled vinegar
- Honey or agave
How To Make Cowboy Pasta Salad
Get Pasta Ready: Cook the pasta according to package directions, then drain and set aside in a large bowl.
Cook the Beef: Heat a pan over medium heat and add the beef. Cook, mincing with a wooden spoon, until no longer pink. Stir in the taco seasoning and continue to cook until it starts to brown. Remove from the heat and season with some salt and pepper.
Assemble the salad: Prepare all the veggies, and dice the cheddar. Add all into the bowl with the pasta. Add in the browned meat, too.
Make the dressing and toss: In a small jug, whisk all the dressing ingredients together and pour over the salad. Toss to combine and enjoy!
Recipe Notes & Tips
- Cook pasta just right: Cook the pasta until al dente, so it holds up well after mixing with the dressing.
- Rinse and cool the pasta: Rinse under cold water to stop the pasta from cooking further and to keep the salad from getting sticky.
- Chop everything evenly: Small, even pieces help every bite have a good mix of flavors.
- Balance the dressing: Taste before mixing. You can adjust the tang, sweetness, or spice depending on your preference.
- Let it chill: Refrigerate for at least 30 minutes before serving so the flavors come together.
- Make it your own: Add grilled chicken, turkey bacon, or avocado to make it more filling.
Common Questions
Cowboy pasta salad is a hearty pasta salad made with beans, vegetables, and a creamy or tangy dressing, often inspired by Southwestern flavors.
Yes. It’s actually better to make cowboy pasta salad ahead of time, as the flavors have time to blend. Make it a few hours in advance or even the night before.
Short pasta like rotini, penne, or bow ties works best because it holds the dressing well.
Stored in an airtight container, it will last about 3 to 4 days.
Yes. Use a dairy-free shredded cheese option or keep it out completely if you like.
It pairs perfectly with grilled chicken, burgers, steak, or any BBQ main.
Serving Ideas
- They can be served as a light dinner on their own.
- Serve as a side for grilled meats like this honey mustard grilled chicken
- Pack it for lunch or meal prep for a few days.
- They are perfect to bring to potlucks or summer gatherings.
Storage Tips
- Add a splash of dressing if it dries out after chilling
- Store in an airtight container in the fridge for 3-4 days.
- Stir before serving if the dressing settles
More Pasta Salads
You May Also Like
- Chicken Divan Recipe
- Baked Salmon and Asparagus Meal Prep
- Spring Mix Salad
- Fajita Stuffed Chicken Breast
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and rating below.
Cowboy Pasta Salad
Ingredients
- 1 pound protein pasta , or short-cut pasta
- 1 pound lean ground beef
- 1 1/2 tablespoons taco seasoning
- 2 large dill pickles, drained and chopped
- 1 green bell pepper, chopped
- 2 sticks of celery, finely chopped
- 15 ounces black beans, one can, rinsed and drained
- 14.5 ounces corn, one can, rinsed and drained
- 1 pint cherry tomatoes, halved
- 8 ounces sharp cheddar cheese, shredded
- 1 small red onion, diced
- 1/4 cup chopped fresh cilantro
Dressing:
- 3 tablespoons extra virgin olive oil
- 1 large lemon, juiced
- 1 teaspoon smoked paprika
- 1/4 cup dill relish
- 1 clove garlic, minced
- 1-2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Kosher salt and black pepper, to taste
Instructions
- Cook the 1 pound protein pasta according to package directions, then drain and set aside in a large bowl.
- Heat a pan over medium heat and add the 1 pound lean ground beef. Cook, mincing with a wooden spoon, until no longer pink. About 4-5 minutes. Stir in the 1 1/2 tablespoons taco seasoning and continue to cook until it starts to brown. Remove from the heat and season with some salt and pepper.
- Prepare and cut all the veggies (2 large dill pickles, 1 green bell pepper, 2 sticks of celery, 1 pint cherry tomatoes, 1 small red onion, and 1/4 cup chopped fresh cilantro), and dice the 8 ounces sharp cheddar cheese. Add all the ingredients to the bowl with the pasta and the 15 ounces black beans and 14.5 ounces corn). Add in the browned meat, too.
- In a small jug, whisk all the dressing ingredients together (3 tablespoons extra virgin olive oil, 1 large lemon, 1 teaspoon smoked paprika, 1/4 cup dill relish, 1 clove garlic, 1-2 tablespoons apple cider vinegar, 1 tablespoon honey, and Kosher salt and black pepper).
- Pour the dressing over the salad. Toss to combine and enjoy!
Notes
- Serving size: about 2 cups
- Do not overcook the pasta. If you do not want to use protein pasta, any short pasta will work just fine.
- Use lean ground beef, or for a vegetarian option, skip the beef.
- I like using canned corn instead of frozen. If using frozen, thaw fully, rinse with hot water, and drain. Allow it to cool before adding it to the salad.
- Rinse the black beans really well.
- Try to chop everything the same size.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
