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.
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.