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Cowboy culture embodies the spirit of the American West, characterized by rugged landscapes, hardworking individuals, and a deep appreciation for hearty, satisfying food. This culinary tradition has significantly influenced Southwestern cuisine, where flavors are bold, ingredients are fresh, and meals are often communal. One dish that perfectly captures the essence of this vibrant culinary scene is Cowboy Pasta Salad. This colorful and hearty salad is not only a feast for the eyes but also a celebration of flavors that comes together effortlessly, making it an ideal choice for gatherings, picnics, or even casual weeknight dinners.

Cowboy Pasta Salad

Saddle up for flavor with this Cowboy Pasta Salad! Perfect for barbecues and potlucks, this vibrant dish features tender pasta, fresh veggies, black beans, and a zingy ranch dressing. With a pop of color from bell peppers and cherry tomatoes, and topped with creamy avocado, it’s as delicious as it is eye-catching. Ready in just 45 minutes, it's a crowd-pleaser that’s easy to make ahead. Dive into a bowl of this Southwest-inspired goodness!
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Ingredients
  

8 oz (about 2 cups) of elbow macaroni or rotini pasta

1 cup cherry tomatoes, halved

1 cup diced bell peppers (mixed colors for a vibrant look)

1 cup canned corn, drained

1 cup black beans, rinsed and drained

1/2 cup red onion, finely chopped

1/2 cup cheddar cheese, shredded

1/4 cup cilantro, chopped

1/4 cup ranch dressing

2 tablespoons olive oil

1 tablespoon lime juice

1 teaspoon chili powder

Salt and pepper to taste

Optional: diced avocado for topping

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool the pasta down quickly.

    Prep the Vegetables: While the pasta is cooking, chop the cherry tomatoes, bell peppers, red onion, and cilantro. Rinse the canned corn and black beans under cold water.

      Make the Dressing: In a small bowl, whisk together the ranch dressing, olive oil, lime juice, chili powder, and a pinch of salt and pepper until well combined.

        Combine Ingredients: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, bell peppers, corn, black beans, red onion, and cilantro.

          Mix it Up: Pour the dressing over the pasta salad and toss until all ingredients are well coated. Add the shredded cheddar cheese and mix gently to combine.

            Taste and Adjust: Give the salad a taste and adjust the seasoning with additional salt, pepper, or lime juice if desired.

              Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled, and if desired, top with diced avocado just before serving for added creaminess.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6