Ingredients

1 lb. bowtie pasta

1 tsp kosher salt

1 tsp coarse ground black pepper

1 lb. 80/20 ground beef

Taco seasoning mix (amount according to preference or package instructions)

1 can of corn

15 oz black beans, drained

2 cups halved or quartered cherry tomatoes

2 cups freshly shredded cheddar cheese

4 green onions, thinly sliced

¼ cup finely chopped cilantro

¾ cup mayonnaise

½ cup sour cream

½ cup chicken broth

1 tsp apple cider vinegar

3 chipotle peppers in adobo sauce

1 tsp dill

1 tsp garlic powder

1 tsp onion powder

½ tsp salt

Juice from 1 lime

Instructions

Step 1: Bring a large pot of water to a boil. Add the bowtie pasta along with 1 teaspoon of kosher salt and cook according to the package instructions until al dente. Drain and set aside.

Step 2: In a skillet over medium-high heat, brown the ground beef until fully cooked. Drain any excess fat, then stir in the taco seasoning mix and cook for another minute to combine flavors.

Step 3: Heat a griddle or skillet over high heat. Add the canned corn and cook, stirring occasionally, until it develops a charred, smoky flavor. Remove from heat.

Step 4: Prepare the chipotle lime ranch dressing by combining mayonnaise, sour cream, chicken broth, apple cider vinegar, chipotle peppers, dill, garlic powder, onion powder, salt, and lime juice in a food processor. Blend until smooth and creamy.

Step 5: In a large bowl, combine the cooked pasta, seasoned ground beef, charred corn, black beans, cherry tomatoes, shredded cheddar cheese, cilantro, and green onions. Pour the dressing over the top and mix thoroughly to coat all ingredients evenly.

Step 6: Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Tips & Variations

For a vegetarian version, omit the ground beef and add grilled vegetables or extra beans.

Use fresh corn on the cob for a sweeter flavor; simply grill and cut off the kernels.

Adjust the number of chipotle peppers in the dressing to control the heat level.

Substitute Greek yogurt for sour cream to lighten the dressing.

Serve with tortilla chips or warm flour tortillas to make it a complete meal.

FAQs

Can I make this pasta salad ahead of time?

Yes, it actually tastes better after resting for at least an hour to let the flavors meld. You can prepare it a day in advance and keep it refrigerated until ready to serve.