Cowboy Pasta Salad (Printable)
Smoky bacon, seasoned beef, and tangy BBQ ranch tossed with pasta, veggies, and cheddar for a hearty crowd-pleaser.
# What You’ll Need:
→ Pasta
01 - 14 oz rotini or penne pasta
→ Meats
02 - 7 oz lean ground beef
03 - 6 slices bacon
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 3/4 cup canned corn, drained
06 - 3/4 cup black beans, rinsed and drained
07 - 1/2 red onion, finely diced
08 - 1 green bell pepper, diced
09 - 2 green onions, sliced
→ Cheese
10 - 1 cup shredded cheddar cheese (about 3.5 oz)
→ Dressing
11 - 1/2 cup ranch dressing
12 - 1/4 cup BBQ sauce
13 - 1 tbsp hot sauce (optional)
14 - Salt and black pepper, to taste
# How To Make It:
01 - Bring a large pot of salted water to a rolling boil. Add the rotini or penne and cook according to package directions until al dente. Drain in a colander and rinse under cold running water to halt cooking and cool the pasta completely. Set aside.
02 - Place the bacon slices in a large skillet over medium heat. Cook, turning occasionally, until evenly browned and crisp, about 8 to 10 minutes. Transfer to paper towels to drain, then chop into small pieces once cool enough to handle.
03 - In the same skillet, add the lean ground beef and cook over medium heat, breaking it apart with a wooden spoon, until fully browned and no pink remains. Season with salt and pepper to taste. Drain off any excess fat and let the beef cool slightly.
04 - In a large salad bowl, combine the cooled pasta, browned ground beef, chopped bacon, halved cherry tomatoes, drained corn, rinsed black beans, diced red onion, diced green bell pepper, sliced green onions, and shredded cheddar cheese. Toss gently to distribute evenly.
05 - In a small bowl, whisk together the ranch dressing, BBQ sauce, and hot sauce if using. Season with salt and pepper to taste, adjusting the balance of tang and heat as desired.
06 - Pour the prepared dressing over the salad ingredients. Toss gently but thoroughly until everything is evenly coated.
07 - Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled as a main dish or a hearty side.
# Expert Tips:
01 -
- The smoky BBQ ranch dressing clings to every spiral of pasta and makes each bite feel like a cookout in your mouth.
- It travels beautifully to potlucks and actually tastes better after sitting in the cooler for an hour, which takes all the pressure off timing.
02 -
- Do not skip the chilling step, because warm pasta salad tastes like confused leftovers and the flavors need time to marry in the cold.
- Drain the beef thoroughly after browning or the excess fat will congeal into unappetizing pockets once chilled.
03 -
- Cook the pasta one minute longer than the box says because chilled pasta firms up and nobody likes chewy centers in a cold salad.
- Crumble the bacon into uneven pieces so some bites deliver a big salty crunch and others just a subtle smoky whisper.