This colorful Cowboy Pasta Salad is guaranteed to bring the flavor to your pasta salads menu. It’s so hearty, it can double as a side dish or an entree.
Cowboy Pasta Salad
This pasta salad is another one of our favorite recipes that does double duty. Like my uber popular chicken bacon ranch layer salad and BLT layered pasta salad all of which can make a complete meal themselves. Trifles are a sort of edible centerpiece, that always looks stunning on the table regardless of the type of gathering, Be it a casual game day soiree, or a holiday event.
Helpful Hints for Making Cowboy Pasta Salad
- Don’t be intimidated by the ingredient list, as the ingredients aren’t difficult to find and, you’re making the dressing homemade as well.
- The dressing for this salad has a bit of a spicy-sweet vibe but, not too sweet. The barbecue sauce lends some smokey notes to the mayo and can be adjusted depending on the brand you use.
- The dressing may also be prepared in advance and chilled until assembling.
- I love making this dish with bow tie pasta but, of course, you may use your favorite pasta in the same amount.
- If you prefer, pinto beans may be used in place of black beans.
- I recommend that you wait until the very end to adjust salt. The dressing mix and taco seasoning will likely have ample. Adjust to your own taste.
- You can also garnish this salad with crushed Fritos or tortilla chips just before serving.
Other Cowboy Recipes to Enjoy
I must admit, I’m a real pushover for anything dubbed “cowboy.” These recipes remain on a regular rotation on our dinner and appetizers menu.
- Cowboy Spaghetti
- Cowboy Queso
- Cowboy Caviar
- You may also enjoy these slow cooker Cowboy Beans from Mom on Timeout
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Helpful Kitchen Items:
Cowboy Pasta Salad
Servings: 8 servings
Ingredients
- 1 lb bow tie pasta cooked to al dente
- 1/2 lb bacon cooked and diced reserve 3 Tbsp drippings
- 1 lb lean ground beef
- 1 small onion diced
- 1 pint cherry tomatoes halved
- 1 bunch green onions thinly sliced
- 1 small jalapeno pepper (or green bell pepper) seeded and diced
- 1 14.5 oz can sweet corn drained
- 1 14.5 oz black beans drained and rinsed
- 2 cups shredded colby-jack, cheddar or pepper jack cheese
- 1/4 cup chopped cilantro may adjust to taste (optional)
- Dressing:
- 1 cup real mayonnaise
- 1 8 oz sour cream
- 1/2 cup barbecue sauce (i.e. Sweet Baby Ray's or your favorite)
- 1 1.0 oz packet dry Ranch dressing mix
- 1 1.0 oz packet taco seasoning
Instructions
- Cook pasta in salted water until al dente per the package instructions. Drain well.
- Meanwhile, in a large skillet, fry bacon until crisp over medium-high heat. Remove using a slotted spoon to paper towels to drain, then dice. Reserve 3 Tbsp drippings in skillet.
- Add ground beef and diced onion to drippings. Cook over medium-high heat until no pink remains, drain excess fat from pan.
- In an extra large mixing bowl, add cooked pasta, ground beef, bacon, cherry tomatoes, green onions, jalapeno, shredded cheese, corn, black beans and cilantro.
- In a separate bowl, whisk together mayonnaise, sour cream, barbecue sauce, Ranch dressing mix and taco seasoning. Whisk until fully combined. (This can be done in advance and chilled until assembling.)
- Add dressing to salad. Mix well. Taste and adjust salt, if needed.
- Place into an airtight container and chill for at least 4 hours before serving.
- Store chilled in an air tight container.
Notes
- I recommend that you wait until the very end to adjust salt. The dressing mix and taco seasoning will likely have ample. Adjust to your own taste.
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Linda Devine says
I’m trying the Mediterranean Penne Pasta salad. I love Kalamata olives
Melissa says
Good choice!