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Cowboy Pasta Salad

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A hearty and flavorful pasta salad loaded with beans, corn, and a tangy dressing, perfect for picnics or potlucks.

Ingredients

Scale

For the Crust:

  • 12 oz rotini pasta
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup ranch dressing
  • 1/4 cup barbecue sauce
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • Salt and pepper to taste

Instructions

1. Prepare the Crust:

  1. Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
  2. In a large bowl, combine the cooled pasta, black beans, corn, red bell pepper, red onion, cherry tomatoes, and cilantro.
  3. In a small bowl, whisk together the ranch dressing, barbecue sauce, chili powder, cumin, salt, and pepper.
  4. Pour the dressing over the pasta mixture and toss until everything is well coated.
  5. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/cowboy-pasta-salad/