Cowboy Pasta Salad

Instructions

Cook 1 pound rotini pasta according to package directions. Drain and rinse with cold water until pasta is cooled. Once cooled transfer to a large mixing bowl.

Cook 1 pound ground beef in a 12-inch skillet over medium-high heat. Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon ground cumin. Use a spatula to break up the meat and continue to cook until meat is thoroughly brown and no longer pink, about 7 to 10 minutes. Drain any excess grease. Transfer to a bowl and chill.

Add 4 slices bacon to the 12-inch skillet. Cook over medium heat until crispy, about 8 to 12 minutes, flipping halfway through. Once crispy, transfer to a paper towel lined plate to drain.

Halve 8 ounces cherry or grape tomatoes, cube 8 ounces cheddar cheese, dice 1/2 medium red onion, slice 1 medium jalapeno, and crumble the bacon. Open 1 (14.5 ounce can) black beans, drain and rinse, and open 1 (14.5 ounce can) corn kernels and drain. Add everything to the mixing bowl with the pasta.

Dressing

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

Pour dressing over pasta salad and stir until everything is well coated. Serve right away or cover and keep refrigerated until ready to serve.

Side Dish