Cowboy Pasta Salad

Delight your taste buds with this hearty Cowboy Pasta Salad, a perfect blend of smoky, savory, and tangy flavors. Packed with protein-rich ground beef, savory bacon, crisp veggies, and creamy shredded cheddar, every bite bursts with satisfying textures and tastes that make it a standout dish.

This pasta salad is not only delicious but also versatile and easy to prepare. Whether for a family picnic, a potluck, or a wholesome weeknight meal, this salad’s vibrant colors and bold flavors will impress your guests and keep everyone coming back for more.

Ingredients

• Elbow Macaroni (16 ounces): Classic short pasta that holds dressing well while providing a satisfying chewy texture.
• Vegetable Oil (2 tablespoons): Adds a light coating to prevent the pasta from sticking and keeps it moist.
• Lean Ground Beef (1 pound): Adds hearty protein with a mild savory flavor, essential for the cowboy-style character.
• Red Pepper Flakes (⅛ teaspoon): A subtle kick that enhances the beef without overpowering the other flavors.
• Smoked Bacon (1 pound, cooked and crumbled): Imparts smoky richness and crunchy texture that contrasts beautifully with tender pasta.
• Whole Kernel Sweet Corn (15.25 ounces, drained): Adds natural sweetness and a pop of color, balancing savory elements perfectly.
• Black Beans (15.25 ounces, drained and rinsed): Brings fiber, creamy texture, and an earthy flavor to the salad.
• Cherry Tomatoes (2¼ cups, halved): Fresh and juicy, providing slight acidity and vibrant color to brighten the dish.
• Green Onion (½ cup, thinly sliced): Offers a mild onion bite and extra freshness to the salad.
• Cheddar Cheese (2 cups, finely shredded): Creamy, sharp addition that melts slightly into the salad, enhancing flavor complexity.
• Mayonnaise (1 cup): Creates a creamy base for the dressing, tying the salad ingredients together smoothly.
• Barbecue Sauce (2 tablespoons): Adds smoky sweetness and depth to the dressing, complementing the bacon and beef.
• Lime Juice (2 tablespoons): Introduces bright acidity that balances the richness of the meat and cheese.
• Worcestershire Sauce (1½ tablespoons): Enhances umami notes and adds complexity to the dressing.
• Dijon Mustard (1 tablespoon): Provides subtle tang and sharpness to lift the flavors.
• Sriracha Sauce (2 teaspoons): For a gentle heat that wakes up the palate without overwhelming.
• Kosher Salt (½ teaspoon): Seasoning to bring out all flavors harmoniously.
• Fresh Cracked Black Pepper (½ teaspoon): Adds aromatic spice and a slight pungency to finish the dish.

Instructions

Cook and Prepare Pasta

Cook the elbow macaroni as instructed on the package until al dente for the best texture. Rinse with cold water to halt cooking and prevent stickiness. Draining thoroughly ensures the salad remains crisp rather than soggy.

Toss Pasta with Oil and Chill

Transfer the drained pasta to a large mixing bowl, drizzle vegetable oil, and toss gently to coat. This step stops the noodles from clumping and gives a silky mouthfeel. Cover with plastic wrap and refrigerate until the other ingredients are ready.

Cook Ground Beef with Red Pepper Flakes

In a medium saucepan over medium-high heat, cook ground beef along with red pepper flakes for 5-7 minutes, stirring frequently. This spices the meat subtly. Once cooked, drain excess grease to keep the salad light and less oily.

Prepare the Dressing

In a small bowl, whisk together mayonnaise, barbecue sauce, lime juice, Worcestershire sauce, Dijon mustard, sriracha, kosher salt, and cracked pepper. Mixing these thoroughly combines smoky, tangy, and spicy flavors into a creamy dressing that coats the salad beautifully.

Combine Salad Ingredients

Remove the chilled pasta from the fridge and add cooked ground beef, crumbled bacon, corn, black beans, halved cherry tomatoes, sliced green onions, and shredded cheddar cheese. These diverse ingredients build layers of flavor, texture, and color in each bite.

Dress and Toss the Salad

Pour the prepared dressing over all ingredients and toss gently but thoroughly until everything is evenly coated. The creamy yet tangy dressing melds the elements harmoniously. Serve immediately for freshness or refrigerate for flavors to meld further.

Storage Tips

Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Stir gently before serving to redistribute dressing and flavors evenly.

Serving Suggestions

This Cowboy Pasta Salad pairs wonderfully with grilled meats or can be served as a standalone meal for lunch or dinner. Garnish with extra green onions or fresh cilantro for added freshness.

FAQs

Can I make this pasta salad gluten-free?

Yes, substitute the elbow macaroni with gluten-free pasta varieties to make it suitable for gluten intolerance.

What can I use instead of ground beef?

You can use ground turkey or chicken for a leaner option or plant-based crumbles for a vegetarian twist.

How long does this salad keep?

The salad keeps well refrigerated for up to 3 days. Avoid adding tomatoes if prepping early to prevent sogginess.

Can I add other vegetables?

Certainly! Diced bell peppers, cucumbers, or avocado can add extra freshness and texture.

Is this salad suitable for meal prep?

Absolutely. It holds up well in the fridge and tastes great as a ready-to-eat meal or side dish throughout the week.

Can I adjust the dressing to be lighter?

Yes, you can reduce mayo or substitute with Greek yogurt for a lighter dressing while preserving creaminess.

What cheese works best in this salad?

Sharp cheddar is recommended for its flavorful punch, but you can experiment with Monterey Jack or Colby for milder taste.

Cowboy Pasta Salad

A hearty cowboy pasta salad featuring protein-packed ground beef and bacon, combined with fresh veggies, cheddar cheese, and tangy dressing for a satisfying and flavorful dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course, Salad

Cuisine American

Servings 12 people

Calories 650 kcal

Equipment

• 1 saucepan
• 1 large mixing bowl
• 1 small mixing bowl
• 1 whisk

Ingredients

  

• 16 oz elbow macaroni
• 2 tbsp vegetable oil
• 1 lb lean ground beef
• 1/8 tsp red pepper flakes
• 1 lb smoked bacon cooked and crumbled
• 15.25 oz whole kernel sweet corn drained
• 15.25 oz black beans drained and rinsed
• 2 1/4 cups halved cherry tomatoes
• 1/2 cup thinly sliced green onion
• 2 cups finely shredded cheddar cheese

• 1 cup mayonnaise
• 2 tbsp barbecue sauce
• 2 tbsp lime juice
• 1 1/2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 2 tsp sriracha sauce
• 1/2 tsp kosher salt
• 1/2 tsp freshly cracked black pepper

Instructions

 

• Cook elbow macaroni according to package instructions. Drain and rinse with cold water, then drain thoroughly.
• Transfer pasta to a large mixing bowl, toss with vegetable oil, cover, and chill in the refrigerator.
• In a saucepan over medium-high heat, cook ground beef with red pepper flakes for 5 to 7 minutes, stirring often. Drain excess grease.
• Whisk together mayonnaise, barbecue sauce, lime juice, Worcestershire sauce, Dijon mustard, sriracha, kosher salt, and black pepper in a small bowl.
• Remove macaroni from refrigerator and add cooked ground beef, crumbled bacon, corn, black beans, cherry tomatoes, green onion, and cheddar cheese.
• Pour dressing over salad and toss to coat all ingredients thoroughly.
• Serve immediately or cover and chill in the refrigerator until ready to serve.

Notes

• Drain pasta well to prevent excess moisture in the salad.
• For overnight preparation, omit tomatoes to keep noodles firm.
• This salad can be made the day before serving for convenience.