Cowboy Pasta Salad
This cowboy pasta salad is a hearty, colorful mix of pasta, beans, corn, bacon, and a tangy ranch-chipotle dressing. Perfect for potlucks and picnics.
Equipment
- Large pot To cook the pasta
- Large mixing bowl To toss the salad
Ingredients
- 12 ounces rotini or shell pasta uncooked
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 cup cherry tomatoes halved
- 1 cup corn kernels canned or grilled, cooled
- 1 can black beans 15 oz, drained and rinsed
- ½ cup cooked bacon chopped
- ¼ cup ranch dressing
- 1 tablespoon chipotle peppers in adobo minced
- 2 tablespoons lime juice freshly squeezed
- ¼ cup fresh cilantro chopped
- 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 small bowl, whisk together ranch dressing, minced chipotle peppers, lime juice, salt, and pepper.
- In a large mixing bowl, combine cooled pasta, chopped bell peppers, halved tomatoes, corn, black beans, and bacon.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Stir in chopped cilantro. Cover and refrigerate for at least 30 minutes before serving.
Notes
- Add diced avocado just before serving for creaminess.
- Use grilled corn for a smoky flavor boost.
- For a vegetarian version, omit bacon or substitute with smoked tempeh.
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