Cowboy Pasta Salad
A bold and hearty pasta salad loaded with ground beef, crispy bacon, cheddar cheese, corn, and a creamy, zesty dressing. Perfect for BBQs, potlucks, or easy meal prep, this cowboy pasta salad brings Western comfort food to your table with minimal effort and maximum flavor.
Equipment
- Large pot (for boiling pasta)
- Strainer
- Large mixing bowl
- Medium skillet (for beef and bacon)
- Cutting board and knife
- Whisk or mixing spoon
- Measuring cups and spoons
Ingredients
- Main Salad:
- 12 oz rotini pasta or any short pasta
- 1 lb ground beef
- 6 strips bacon cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 cup canned corn drained
- 1 cup cherry tomatoes halved
- ½ red onion finely diced
- 1 jalapeño seeded and minced (optional)
- Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp barbecue sauce
- 1 tbsp Dijon mustard
- Juice of 1 lime
- ½ tsp garlic powder
- Salt & pepper to taste
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and rinse under cold water to stop cooking. Set aside.
- Prepare Meats:
- In a skillet over medium heat, cook ground beef until fully browned. Drain excess fat and season with a pinch of salt and pepper.
- In the same or separate skillet, cook bacon until crispy. Let cool, then crumble into bits.
- Make the Dressing:
- In a medium bowl, whisk together mayonnaise, sour cream, BBQ sauce, mustard, lime juice, garlic powder, salt, and pepper.
- Combine Ingredients:
- In a large mixing bowl, add cooked pasta, ground beef, bacon, corn, cherry tomatoes, red onion, jalapeño, and cheddar cheese. Pour dressing over top.
- Toss and Chill:
- Gently toss everything until well coated. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
For a milder version, substitute jalapeño with chopped bell peppers.
You can make this a day ahead; it tastes even better after chilling overnight.
Swap beef for ground turkey or vegetarian crumbles for dietary preferences.
Add a splash of milk if the salad thickens after refrigeration.