Filled with ground beef, pasta, peppers, and jalapenos, the Cowboy Pasta Salad is a hearty, spicy, pasta salad perfect for the meat-lover in your life.
Serve this pasta warm or at room temp for an easy lunch or dinner.
Pasta salads are my favorite kind of meal for summer lunches and dinners. And this one is an awesome dish for potlucks and barbecues because it holds so nicely at room temperature.
I typically serve this pasta room temp, but we’ve learned that the leftovers warm up beautifully as well. My boys ate this for lunch and for dinner a couple of meals in a row. It’s a terrific make-ahead meal.
Cowboy Pasta Salad
I’m calling this a Cowboy Pasta Salad because it reminds me of the beef-filled meals we typically enjoy when we visit farm country. (And because it is so loaded with meat, it’s a boy-favorite in my house.)
Filled with a whole lot of spicy taco-style ground beef and cheese, this is a seriously hearty meal in a flavorful and also vegetable-filled pasta dish.
The addition of jalapeños to both the dressing and the salad makes this a huge hit with my heat-loving family. That said, it isn’t actually all that spicy and my boys typically add more jalapeños to their plates.
Pasta Salads
Want a few more great salads to try? BLT Pasta Salad is loaded with all your favorite bacon, lettuce, and tomato sandwich flavors in a cold pasta salad with a creamy smoky bacon dressing.
Tender bites of chicken, sweet grapes, pasta, are combined and tossed with a creamy dressing to make this simple Poppyseed Chicken and Grape Pasta Salad. (This is one of my favorite lunches!)
This Tangy Pasta Salad is filled with crunchy bell peppers and onions, olives, and sweet tomatoes. Tossed in a light oil and vinegar dressing this recipe is another one that is great for summer parties as it will hold nicely at room temp as well.
Jalapeno Tuna Pasta Salad – yes, you read that right. This pasta salad is so dang good my oldest son (who honestly doesn’t like pasta much at all) devours multiple servings every time we make this one.
Cowboy Pasta Salad Recipe
- Cook the pasta according to the directions on the package. Drain under cold water until the pasta is cool.
- While the pasta is boiling, cook and crumble the ground beef in a large skillet, sprinkle the meat generously with the taco seasoning while cooking.
- Combine the pasta, ground beef, bell peppers, tomatoes, onion, and cilantro in a large mixing bowl.
- Combine the oil, jalapeno juice, jalapenos, lime juice, garlic, cumin, paprika, salt, and pepper in a jar. Cover with lid and shake well. Pour the dressing over the pasta salad in the bowl. Toss to coat thoroughly.
- Serve warm or at room temperature. Top with jalapeno slices and/or cheddar cheese.
Cowboy Pasta Salad
Ingredients
- 16 ounces small elbow pasta
- 2 lbs ground beef
- 1/3 cup taco seasoning
- 1 red, orange, or yellow bell pepper, chopped into 1/2-inch pieces
- 1 green bell pepper, chopped into 1/2-inch pieces
- 2 cups grape tomatoes, halved
- 1/2 small red onion, finely chopped, about ⅓ cup
- 1/4 cup fresh cilantro, chopped
- 1 cup cheddar cheese, cut into 1/2-inch matchsticks
- optional: jarred sliced jalapenos
Dressing Ingredients
- 1 cup lightly flavored olive oil
- 1/2 cup juice from jar of sliced jalapenos
- 1/4-1/2 cup sliced jarred jalapenos, minced
- 1/4 cup fresh lime juice, about 3 small limes worth (plain white vinegar may be substituted to taste)
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt, adjust to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
- While the pasta is boiling, cook and crumble the ground beef in a large skillet, sprinkle the meat generously with the taco seasoning while cooking. Combine the pasta, ground beef, bell peppers, tomatoes, onion, and cilantro in a large mixing bowl.
- Combine the oil, jalapeno juice, jalapenos, lime juice, garlic, cumin, paprika, salt, and pepper in a jar. Cover with lid and shake well. Pour the dressing over the pasta salad in the bowl. Toss to coat thoroughly.
- Serve warm or at room temperature. Top with jalapeno slices and/or cheddar cheese. Enjoy!
Nutrition
Laurie Allen says
I made the Cowboy’s Pasta Salad for lunch today but substituted the ground beef with veggie burger crumble. My husband and I loved it! The dressing is spicy and tasty! This is a keeper for summer lunches.
Thanks for all your wonderful recipes, Mary!
Mary Younkin says
I’m so glad you enjoyed it, Laurie!
Sharon M Kovach says
I dont do spicy at all because of my meds and I bought Panchos dressing at store and used it………….. Sooooooooooooo good!!!!!!!!!!!!!!!
Germaine says
Can the jalapenos be just omitted in the recipe and something else used instead…
Thanks
Mary Younkin says
Sure thing, feel free to skip them or swap with a bit of extra bell pepper.
Theresa s says
Are there any substitutes for the peppers in the dressing ? I don’t like things quite so hot
Mary Younkin says
You could try using just the juice from the pepper jar and not adding the jalapenos themselves. Or you could try simply using a basic vinaigrette dressing instead: https://barefeetinthekitchen.com/italian-salad-dressing/ That said, the dressing has more depth of flavor from the peppers than actual heat. But if you don’t like jalapenos at all, you might just skip them.
Cheryl Imel says
Is this good served cold?
Mary Younkin says
Cheryl – I have not tried that. My preference is warm or room temperature.
DebbieLB says
I am so excited about this recipe! It looks delish and a cattle producer friend of mine posted it. I was so excited to see it was yours, Mary!!
Mary Younkin says
Debbie – So good to hear from you my friend! I hope you and your family are doing well. Take care.
Lynn says
The recipe description says beans but it’s not listed in the ingredients. Do you put beans in the dish?
Mary Younkin says
While I do occasionally add a can of drained and rinsed pinto or black beans, they shouldn’t have been listed in the description of this recipe. Thanks for catching that!
Annette Kreamer says
I want your Recipe please that look so Good.
Darlene Williamson says
I made this for my Bunco group. Everyone raved about it. It was delicious. It makes enough for a crows.
Mary Younkin says
I’m glad to hear that the pasta salad was a hit, Darlene!
Phoenix Flan says
This salad is amazing and easy as a main course. The recipe card says 12 servings but it ends up being 3 when I’m around… hehe.
I prefer to serve it piping hot, rather than at room temp. I leave out most of the oil though, 1/4 cup is enough for to coat everything nicely for me. I saute the beef, onions, and peppers together, then add the freshly cooked pasta, tomatoes, and dressing at the end. Less of a salad and more of a skillet, but still marvelous!
Mary Younkin says
Either way, I’m sure the dish was delicious, Phoenix! I know the feeling you’re describing; leftovers aren’t very common in my house. Happy cooking!