If you enjoy the flavors of good southwestern or Tex-Mex food, you will adore this steak pasta salad. It reminds me of one of my favorite Tex-Mex restaurant salads with black beans, corn and chicken. Feel free to use chicken instead of steak in this pasta salad. It will be just as tasty. If you do so, use my grilled Mexican chicken recipe.
The nice thing about this pasta salad is it can be made up to three days in advance. Just cover and refrigerate until ready to serve.
Don't Miss: Pasta Salad Recipes to Liven Up Any Picnic or BBQ
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 6-8 servings
Ingredients:
- 8 oz. bow-tie pasta
- 1 cup chopped cooked steak or roast beef
- 1 cup frozen corn, thawed
- 1 cup canned black beans, rinsed and drained
- 1/2 cup chopped red bell pepper
- 1 cup thinly-sliced lettuce
- 1/2 cup chopped jicama (optional)
- 1/2 cup ranch salad dressing
- 1/3 cup barbecue sauce
Preparation:
- Prepare pasta according to package directions for al dente. Drain and transfer to a large bowl.
- Add the steak, corn, black beans, red peppers, lettuce and jicama, if using, and mix well.
- Drizzle the ranch dressing and barbecue sauce over the salad. Toss to coat the pasta and vegetables well. Cover, and refrigerate until ready to serve.
See also: Italian Pasta Salad Recipe
