Ingredients
Scale
- 12 ounces rotini (340 grams)
- 1 tablespoon olive oil (15 milliliters)
- 1 pound ground beef (450 grams)
- 1 teaspoon chili powder (2 grams)
- ½ teaspoon ground cumin (1 gram)
- ½ teaspoon garlic powder (1.5 grams)
- Salt and black pepper to taste (about ½ teaspoon each)
- 1 cup corn kernels (165 grams), canned, drained or thawed if frozen
- 15 oz black beans (425 grams), canned, rinsed, and drained
- 1 cup grape tomatoes (150 grams), halved or quartered
- ½ red onion (75 grams), finely diced
- 1 cup shredded cheddar cheese (100 grams)
- ½ cup sliced pickled jalapeños (60 grams), optional
- 4 slices cooked bacon (60 grams), chopped
- 2 tablespoons chopped fresh parsley or cilantro (8 grams)
- For the Dressing:
- ¾ cup mayonnaise (180 milliliters)
- 2 tablespoons barbecue sauce (30 milliliters)
- 1 tablespoon Dijon mustard (15 milliliters)
- 1 tablespoon apple cider vinegar (15 milliliters)
- 1 teaspoon hot sauce (5 milliliters), optional
- Salt and pepper to taste (about ¼ teaspoon each)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and rinse under cold water. Toss with olive oil to prevent sticking. Set aside.
- Cook the beef: Heat a skillet over medium heat. Add ground beef and break it up with a spoon. Season with chili powder, cumin, garlic powder, salt, and pepper. Cook until browned, 8–10 minutes. Drain fat and let cool.
- Prepare the dressing: In a small bowl, whisk together mayonnaise, barbecue sauce, Dijon mustard, apple cider vinegar, and hot sauce (if using). Season to taste with salt and pepper.
- Assemble the salad: In a large bowl, combine the cooled pasta, beef, corn, black beans, tomatoes, red onion, cheese, jalapeños, bacon, and parsley or cilantro.
- Add the dressing: Pour the dressing over and toss to coat evenly.
- Chill or serve: Chill for 30 minutes for best flavor, then garnish with extra cheese or bacon before serving.
Notes
- Salt pasta water well so salad isn’t bland.
- Rinse pasta quickly to keep it bouncy for creamy salads.
- Let beef and bacon cool before adding to prevent greasy dressing.
- Hold back some dressing to refresh before serving.
- Balance the heat and sweetness—adjust with vinegar, BBQ sauce, or jalapeños.
- Use your favorite BBQ sauce or homemade version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Salad
- Method: No-Bake / Mixed
- Cuisine: American