Cowboy Pasta Salad
A vibrant and hearty pasta salad featuring ground beef, fresh vegetables, and zesty dressing, perfect for gatherings and picnics.
Ingredients
Pasta and Dressings
- 8 oz pasta (short shape)
- 1 cup ranch dressing or zesty dressing of choice Use a spicy ranch dressing for a twist.
Meat and Vegetables
- 1 lb lean ground beef Avoid overcooking to keep it juicy.
- 1 1 bell pepper, diced Any color works.
- 1 cup cherry tomatoes, halved
- 1 cup corn (canned or frozen) Frozen corn works well.
- 1/2 medium red onion, diced
- 1 cup green peas (optional)
Seasoning and Garnish
- Salt and pepper to taste Adjust according to preference.
- Fresh parsley for garnish (optional) Adds color and freshness.
Instructions
Cooking the Pasta
- Cook the pasta according to package instructions, typically about 8-10 minutes, until al dente. Drain and set aside to cool.
Cooking the Beef
- In a large skillet, brown the ground beef over medium heat for approximately 5-7 minutes, stirring occasionally, until fully cooked and no longer pink. Drain any excess fat.
- Add the diced bell pepper, red onion, and corn to the skillet. Cook for an additional 4-5 minutes until the veggies are soft and fragrant, stirring occasionally.
Mixing the Salad
- In a large mixing bowl, combine the cooked pasta, the ground beef mixture, cherry tomatoes, and green peas (if using).
- Pour your choice of dressing over the salad and mix well. Season generously with salt and pepper to taste, adjusting according to preference.
- Garnish with freshly chopped parsley, if desired, to add a pop of color.
- Serve the Cowboy Pasta Salad chilled or at room temperature. Enjoy the explosion of flavors!
Notes
The salad can be made a day ahead. Store leftovers in an airtight container for up to three days. Avoid freezing as pasta may become mushy. Add a squeeze of lemon before serving for a bright flavor.