Ingredients
For the Salad:
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1 pound mini farfalle pasta (or any small pasta like rigatoni or shells)
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1 pound lean ground beef or turkey
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1 (4 oz.) can mild diced green chiles
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1 tsp chili powder
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1 tsp ground cumin
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¾ tsp garlic powder
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¾ tsp onion powder
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1 tsp salt (omit if using ground turkey and bouillon)
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4-6 tbsp diced canned/pickled jalapeño peppers
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1 green bell pepper, chopped
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1 (15 oz.) can black beans, rinsed and drained
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1 ear of sweet corn, cut off the cob
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1 pint cherry tomatoes, halved
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1 cup cubed sharp cheddar cheese
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¼ small red onion, chopped
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¼ cup chopped fresh cilantro
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½ pound thick center-cut bacon, cooked and chopped (reserve for later)
For the Dressing:
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1/3 cup ketchup
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1/3 cup mayonnaise
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1/3 cup sour cream (or plain Greek yogurt for a lighter version)
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¼ cup medium salsa
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1 ½ tbsp brown sugar
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1 tbsp Worcestershire sauce
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1 tbsp yellow mustard
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1 tbsp apple cider vinegar (plus more to taste)
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¼ tsp smoked paprika
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¼ tsp salt
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¼ tsp black pepper
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Hot sauce to taste (optional)
Instructions
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Prepare the Dressing:
In a medium bowl, whisk together the ketchup, mayonnaise, sour cream, salsa, brown sugar, Worcestershire sauce, mustard, apple cider vinegar, smoked paprika, salt, pepper, and hot sauce (if using). Set aside. -
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the mini farfalle pasta according to the package directions until al dente (about 9-10 minutes). Drain and rinse under cold water to stop the cooking process. Drain again and set aside. -
Cook the Meat:
In a large skillet, heat a little oil over medium heat. Brown the ground beef or turkey, breaking it apart as it cooks. Drain any excess grease. Stir in the diced green chiles, chili powder, cumin, garlic powder, onion powder, and salt. Allow the mixture to cool while you prep the other ingredients. -
Prep the Veggies:
While the pasta and meat are cooling, chop the green bell pepper, red onion, cilantro, and tomatoes. Drain the black beans and rinse them under cold water. Cut the corn off the cob. -
Assemble the Salad:
In a large mixing bowl, combine the cooked pasta, seasoned meat, black beans, corn, bell pepper, tomatoes, red onion, cilantro, and cheddar cheese. Gently toss everything together. -
Add the Dressing:
Pour half of the dressing over the salad and toss gently to coat everything evenly. If you’re not serving immediately, cover and refrigerate the salad. Add the remaining dressing and bacon just before serving. -
Serve:
Just before serving, stir in the chopped bacon to keep it crispy. Serve chilled, at room temperature, or even warm—this salad is versatile and delicious in any form!
Notes
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Customizable Protein: You can substitute the ground beef with ground turkey, chicken, or even vegetarian options like quinoa or beans.
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Adjust the Heat: Add extra jalapeños or hot sauce for a spicier version, or omit them entirely if you prefer a milder salad.
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Make Ahead: This salad can be made ahead and stored in the fridge for up to 3-4 days. Just add the bacon before serving to keep it crispy.
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Gluten-Free Option: Use gluten-free pasta if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish
- Method: Stovetop, Mixing
- Cuisine: American, Tex-Mex
- Diet: Vegetarian