Cowboy Pasta Salad (Bold, Creamy & Irresistible!)

Cowboy Pasta Salad is the kind of dish that turns heads at the table—and keeps folks coming back for seconds (and thirds). Packed with juicy ground beef, crispy bacon, sweet corn, black beans, cherry tomatoes, and sharp cheddar cheese, all tossed in a creamy, smoky, southwest-style barbecue dressing—this isn’t your average pasta salad.

Whether you’re hosting a backyard BBQ, feeding a hungry crowd, or just want a satisfying make-ahead dinner, this Cowboy Pasta Salad brings bold flavor and comfort in every bite. It’s hearty enough to be a main dish, yet perfect as a standout side.

And the best part? It’s just as delicious chilled from the fridge as it is warmed up. Seriously—this might be your new favorite way to eat pasta.

Why You’ll Love This Cowboy Pasta Salad

• Hearty & Filling – Ground beef and bacon make it more of a meal than a side.
• Flavor Explosion – Smoky, tangy, creamy dressing = flavor bomb.
• Customizable – Add avocado, green onions, or swap in ground turkey.
• Meal Prep Friendly – Make it ahead, just add the bacon before serving.
• Crowd-Pleaser – This one always gets recipe requests.

Ingredients for Cowboy Pasta Salad

For the Pasta Salad:

• 1 lb small pasta (farfalle, shells, or rigatoni)
• 1 lb lean ground beef (or ground turkey)
• 1 (4 oz) can diced green chiles
• 1 tsp each: chili powder, cumin
• ¾ tsp each: garlic powder, onion powder, salt (omit if using bouillon)
• ½ lb thick-cut bacon, cooked and chopped
• 1 (15 oz) can black beans, drained and rinsed
• Corn from 1 ear (or ¾ cup canned/frozen)
• 1 pint cherry tomatoes, halved
• 1 green bell pepper, chopped
• 1 cup sharp cheddar cheese, cubed
• ¼ red onion, finely chopped
• ¼ cup chopped fresh cilantro
• ¼ cup diced canned jalapeños (or to taste)

For the Creamy Southwest BBQ Dressing:

• ⅓ cup mayonnaise
• ⅓ cup sour cream (or plain Greek yogurt)
• ⅓ cup ketchup
• ¼ cup your favorite salsa (mild, medium, or hot)
• 1 tbsp yellow mustard
• 1 tbsp Worcestershire sauce
• 1 ½ tbsp brown sugar
• 1 tbsp apple cider vinegar
• ¼ tsp each: smoked paprika, salt, pepper
• A few dashes hot sauce (optional, to taste)

How to Make Cowboy Pasta Salad

Step 1: Cook Your Pasta

Boil your pasta just until al dente. Rinse under cold water and drain well. Toss with a spoonful of dressing to prevent sticking.

Step 2: Brown the Meat

In a large skillet, cook ground beef until no longer pink. Drain the grease, then stir in green chiles, chili powder, cumin, garlic powder, onion powder, and salt. Let cool.

Step 3: Mix the Dressing

Whisk all the dressing ingredients in a bowl until smooth and creamy. Adjust to taste—add more vinegar for tang, brown sugar for sweetness, or hot sauce for heat.

Step 4: Assemble the Salad

In a large bowl, combine cooked pasta, cooled beef mixture, black beans, corn, tomatoes, bell pepper, red onion, cheddar, jalapeños, and cilantro. Add desired amount of dressing and toss well.

Step 5: Add Bacon Last

If serving immediately, stir in crispy bacon. If prepping ahead, wait to add bacon just before serving to keep it crunchy.

Serving Suggestions

Serve this bold Cowboy Pasta Salad alongside grilled favorites like BBQ chicken, ribs, or brisket. Or just dig in with a fork and call it dinner—it’s that satisfying.

Want to elevate it even more? Top with sliced avocado or crushed tortilla chips for added texture.

Storage Tips

• Fridge: Store leftovers in an airtight container for up to 3 days. Add a drizzle of olive oil or extra dressing if it starts to dry out.
• Reheating: Warm it in the microwave for 15-30 seconds to enjoy it slightly warmed (surprisingly delicious!).

Make-Ahead Tips

• Pasta: Cook 1–2 days ahead, rinse and toss with olive oil to prevent sticking.
• Beef: Brown and season up to 48 hours ahead.
• Dressing: Mix and store in the fridge up to 3 days.
• Veggies: Chop the day before and keep in a sealed container.
• Bacon: Cook in advance but keep separate until serving.

Recipe Variations

• Swap the protein: Try ground turkey or rotisserie chicken.
• Add extra crunch: Shredded romaine or coleslaw mix folded in just before serving.
• Go spicier: Add chipotle in adobo to the dressing.
• Make it vegetarian: Leave out the beef and bacon, double the beans.

FAQs

Can I make Cowboy Pasta Salad ahead of time?
Yes! Assemble everything but the bacon and only toss in half the dressing. Add the bacon and more dressing right before serving.

Can I use store-bought BBQ sauce?
You can swap in ¼ cup BBQ sauce for the ketchup, mustard, and brown sugar for a shortcut. But the homemade version really brings bold flavor.

What pasta works best?
Small pasta shapes like farfalle (bowtie), shells, or rotini hold the sauce well and are easy to eat.

Can I freeze Cowboy Pasta Salad?
Not recommended—dairy-based dressings don’t thaw well and the texture of the pasta and veggies changes after freezing.

Final Thoughts

Cowboy Pasta Salad isn’t just another side dish—it’s a full-flavored, crave-worthy, crowd favorite that’ll have everyone asking for seconds. The layers of flavor, texture, and color make it just as visually appealing as it is delicious.

Serve it cold at a picnic, warm it up for dinner, or sneak a forkful straight from the fridge—you’ll fall in love with it every time.

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