Cowboy Pasta Salad

12 ounces of rotini pasta
1 pound ground beef
1 can of black beans, drained and rinsed
1 cup of cherry tomatoes, halved
1 green bell pepper, diced
1 red bell pepper, diced
1/2 cup red onion, finely chopped
1 cup shredded cheddar cheese
1/2 cup roasted corn (fresh or canned)
1 cup cubed avocado (optional)
1 cup ranch dressing
1/2 cup barbecue sauce
Salt and pepper to taste
Chopped fresh cilantro for garnish

1. Cook the rotini pasta according to the package instructions. Drain and rinse under cold water to cool.

2. In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain any excess fat and set aside to cool.

3. In a large mixing bowl, combine the cooked pasta, ground beef, black beans, cherry tomatoes, green and red bell peppers, red onion, shredded cheddar cheese, and roasted corn.

4. In a small bowl, whisk together the ranch dressing and barbecue sauce until smooth.

5. Pour the dressing over the pasta mixture and toss gently to coat all the ingredients evenly.

6. Season with salt and pepper to taste. If using, add the cubed avocado and gently fold it into the salad.