Loaded Cowboy Salad: A Bold Southwestern Pasta Sensation
A hearty, flavorful pasta salad that combines the best of Southwestern ingredients with a creamy Italian ranch dressing that keeps people coming back for seconds. This isn't just another pasta salad; it's a meal-worthy dish packed with protein, vegetables, and bold flavors that has become a guaranteed hit at cookouts and family gatherings.
Ingredients
For the Salad
- 1 pound rotini pasta tri-color adds visual appeal
- 1 can black beans 15 oz, rinsed and drained
- 1 can corn kernels 15 oz, drained (or 2 cups fresh grilled corn)
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 cup cherry tomatoes halved
- 1/2 red onion finely diced
- 1 cup cheddar cheese shredded
- 1/2 cup black olives sliced
- 1/4 cup fresh cilantro chopped
For the Italian Ranch Dressing
- 1 cup ranch dressing
- 1/3 cup Italian dressing
- 1 tablespoon taco seasoning
- 1 tablespoon lime juice
- 1/2 teaspoon smoked paprika
Instructions
- Bring a large pot of salted water to a rolling boil. Add the rotini and cook until al dente, about 8-10 minutes or according to package instructions. Immediately drain and rinse under cold water to stop the cooking process and prevent sticking.
- While the pasta cooks, dice your bell peppers into uniform 1/4-inch pieces. Halve the cherry tomatoes and finely dice the red onion. For less sharp onion flavor, soak diced onions in ice water for 10 minutes, then drain and pat dry.
- In a medium bowl, whisk together the ranch dressing, Italian dressing, taco seasoning, lime juice, and smoked paprika until completely smooth. Taste and adjust seasonings if needed.
- In a large mixing bowl, combine the cooled pasta, black beans, corn, diced peppers, cherry tomatoes, red onion, cheddar cheese, and black olives. Add ingredients in layers for even distribution.
- Pour the Italian ranch dressing over the salad ingredients and toss gently until everything is evenly coated. Add chopped cilantro and mix lightly.
- Cover and refrigerate for at least one hour before serving to allow flavors to meld.
Notes
For meal prep, reserve 25% of the dressing to refresh the salad before serving leftovers.
Store in an airtight container for 3-4 days in the refrigerator.
For a lighter version, substitute Greek yogurt for half the ranch dressing.
Customize with avocado, pepper jack cheese, or pinto beans as desired.
Nutrition
Calories: 325kcalCarbohydrates: 38gProtein: 12gFat: 15gSaturated Fat: 4gSodium: 410mgFiber: 5gSugar: 4g
Tried this recipe?Let us know how it was!