Name: Cowboy Pasta Salad
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 12 oz elbow macaroni or rotini, cooked al dente and cooled; 1 lb ground beef; 6 slices bacon, cooked and crumbled; 1 cup cherry tomatoes, halved; 1 cup shredded cheddar cheese; 1/2 red onion, finely chopped; 1/2 cup sliced green onions; 1 (15 oz) can corn, drained; 1 (15 oz) can black beans, drained and rinsed; Optional: chopped pickles, jalapeños, or avocado chunks; 3/4 cup mayonnaise; 1/4 cup sour cream or Greek yogurt; 2 tbsp BBQ sauce; 1 tbsp yellow or Dijon mustard; 1 tbsp pickle juice or apple cider vinegar; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; Salt and pepper to taste

I love this Cowboy Pasta Salad because it’s hearty, colorful, and packed with flavor. It’s a perfect mix of creamy dressing, savory meats, fresh veggies, and pasta that makes every bite satisfying. I usually make it for summer gatherings, potlucks, or anytime I want a fun, filling salad that everyone devours.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pasta & Mix-ins:

12 oz elbow macaroni or rotini, cooked al dente and cooled

1 lb ground beef

6 slices bacon, cooked and crumbled

1 cup cherry tomatoes, halved

1 cup shredded cheddar cheese

1/2 red onion, finely chopped

1/2 cup sliced green onions

1 (15 oz) can corn, drained

1 (15 oz) can black beans, drained and rinsed

Optional: chopped pickles, jalapeños, or avocado chunks

For the Dressing:

3/4 cup mayonnaise

1/4 cup sour cream or Greek yogurt

2 tbsp BBQ sauce

1 tbsp yellow or Dijon mustard

1 tbsp pickle juice or apple cider vinegar

1/2 tsp garlic powder

1/2 tsp smoked paprika

Salt and pepper to taste

Directions

I cook the pasta according to the package directions, then drain and rinse under cold water to stop cooking. I set it aside to cool.

Next I brown the ground beef in a skillet over medium heat, season with salt and pepper, drain the excess grease, and let it cool.

I cook the bacon until crispy and crumble or chop it.

I make the dressing by whisking together mayonnaise, sour cream, BBQ sauce, mustard, pickle juice, garlic powder, smoked paprika, salt, and pepper until smooth.

In a large mixing bowl, I combine pasta, ground beef, bacon, corn, beans, cherry tomatoes, red onion, green onions, and cheddar cheese.

I pour the dressing over the salad and mix until everything is well coated.

Then I chill the salad for at least 1 hour before serving for the best flavor.

I garnish with extra green onions, cheese, or a drizzle of BBQ sauce if desired.

Servings and timing

Servings: 8–10

Prep Time: 20 minutes

Cook Time: 15 minutes

Chill Time: 1 hour (recommended)

Total Time: About 1 hour 35 minutes

Variations

I sometimes swap the beef for grilled chicken or shredded BBQ pork for a different protein. Using ranch dressing or chipotle mayo gives it a new flavor twist, and I like adding hot sauce or chopped pickled jalapeños when I want some heat. I also occasionally toss in avocado chunks for creaminess.

Storage/Reheating

I store this salad in an airtight container in the fridge for up to 3–4 days. Then I don’t recommend freezing it, as the creamy dressing can separate. I usually serve it cold straight from the fridge, but if it’s too chilled, I let it sit at room temperature for 10–15 minutes before serving to bring out the flavors.

FAQs

Can I make this salad ahead of time?

Absolutely. I usually make it a few hours or even a day ahead and chill it in the fridge. The flavors blend beautifully as it sits.

Can I use a different type of pasta?

Yes! I like using rotini or bowtie pasta too. I make sure it’s cooked al dente so it holds up well in the salad.

Can this salad be made vegetarian?

Yes, I replace the beef and bacon with grilled veggies, roasted chickpeas, or plant-based meat alternatives, and it still tastes amazing.

How can I make the salad spicier?

I add chopped pickled jalapeños, a few dashes of hot sauce, or some crushed red pepper flakes to give it a kick.

Can I use a lighter dressing?

I sometimes swap mayonnaise for Greek yogurt or use half mayo and half yogurt. It keeps the creaminess while reducing calories.

Conclusion

I love this Cowboy Pasta Salad for its perfect balance of creamy, savory, and fresh flavors. It’s a crowd-pleaser that’s easy to make, customizable, and ideal for any gathering. Every time I serve it, I’m asked for the recipe — and I’m always happy to share!

📖 Recipe: