Description
Cowboy Pasta Salad is a hearty, colorful salad packed with pasta, black beans, corn, bell peppers, and cheese, all tossed in a zesty creamy dressing. Perfect for picnics, barbecues, or a satisfying side dish year-round, this southwestern-inspired salad combines bold flavors and satisfying textures.
Ingredients
-
3 cups pasta (rotini, penne, or elbow macaroni)
-
1 can black beans, rinsed and drained
-
1 cup corn kernels (fresh, canned, or frozen)
-
1/2 cup red bell pepper, diced
-
1/2 cup green bell pepper, diced
-
1 cup cherry tomatoes, halved
-
1/4 cup red onion, finely chopped
-
1 cup shredded cheddar cheese
-
1/4 cup chopped cilantro
-
1/2 cup mayonnaise
-
1/2 cup sour cream
-
2 tbsp lime juice
-
1 tsp chili powder
-
1/2 tsp cumin
-
1/2 tsp garlic powder
- Salt and pepper, to taste
Instructions
-
Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
-
In a large bowl, combine cooled pasta, black beans, corn, bell peppers, cherry tomatoes, red onion, shredded cheese, and cilantro.
-
In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
-
Pour dressing over pasta mixture and toss until evenly coated.
-
Refrigerate for at least 1 hour before serving to allow flavors to meld.
-
Serve chilled or at room temperature.
Notes
Add cooked diced chicken or grilled steak for extra protein.Substitute Greek yogurt for mayonnaise and sour cream for a lighter dressing.Include jalapeños or hot sauce for a spicy kick.Use pepper jack cheese for added flavor.Store leftovers in airtight container in refrigerator up to 3 days. Do not freeze.
