Cowboy Pasta Salad

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: Monterey Jack

Reduced-fat cheese cuts calories while still providing flavor.

black beans

🥗Healthier: canned chickpeas

💰Cheaper: dried beans

Chickpeas are lower in calories and provide a different texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is heart-healthy, while vegetable oil is more budget-friendly.

lime juice

🥗Healthier: fresh lemon juice

💰Cheaper: bottled lemon juice

Bottled lemon juice is a cost-effective substitute.

In a blender, combine 16 ounces of salsa verde, juice of half a lime, 1 tablespoon of smoked paprika, 1 tablespoon of granulated garlic, 1 tablespoon of cumin, 1 tablespoon of onion powder, 2 teaspoons of salt, 1 teaspoon of chili powder, 1 teaspoon of black pepper, and 1 cup of mayonnaise. Blend until smooth and set aside.

Cook pasta according to package instructions until al dente; drain and rinse under cool water.

In a large skillet over medium-high heat, brown 1 pound of ground beef, seasoning with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of cumin for about 7-8 minutes. Remove from heat and set aside.

In a large bowl, combine the cooled pasta and the dressing, tossing to coat.

Add 8 ounces of halved cherry tomatoes, 8 ounces of cubed cheddar cheese, 1 (14 1/2 ounce) can of rinsed and drained black beans, 1 (14 1/2 ounce) can of drained corn, 1/2 of a large diced red onion, the cooked ground beef, and 4 slices of crumbled bacon. Optionally add sliced jalapeños for heat.

Chill until ready to serve and toss to combine before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens