Cowboy Pasta

Get hooked on this irresistibly delicious Cowboy Pasta Salad, brimming with savory ground beef, crispy bacon, sweet corn, hearty black beans, juicy tomatoes, and cheese, all drenched in zesty, creamy southwest barbecue sauce! It's an ideal dish for potlucks or preparing ahead for dinners!

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5 from 3 votes

Prep Time 15

Cook Time 10

Total Time 25

Course Main Course, Salad

Cuisine American

Servings

Ingredients

12 oz 340g mini farfalle or other small pasta shapes like rigatoni or shells
12 oz 340g lean ground beef or turkey (see notes)
4 oz 113g can mild diced green chiles
¾ teaspoon chili powder
¾ teaspoon ground cumin
¾ teaspoon garlic powder
¾ teaspoon onion powder
2-4 tablespoon diced canned/pickled jalapeño peppers from 4 oz can
Kernels from 1 ear of sweet corn
1 green bell pepper chopped
15 oz 425g can black beans, rinsed and drained
1 pint 475ml cherry tomatoes, halved
1 cup 115g cubed sharp cheddar cheese
¼ small red onion chopped
¼ cup chopped fresh cilantro
6 oz 170g thick-cut bacon, cooked and chopped

Dressing

¼ cup 60ml ketchup
¼ cup 60g mayonnaise
¼ cup 60g sour cream or plain Greek yogurt
¼ cup 60ml medium salsa
1 tablespoon 15g yellow mustard
1 tablespoon 15ml apple cider vinegar, plus more to taste
¼ teaspoon smoked paprika
¼ teaspoon salt

Instructions

In a medium bowl, whisk together all the dressing ingredients. Add plenty of Tabasco or hot sauce to taste. Set aside.
Cook the pasta until just al dente according to package instructions. Rinse with cold water and drain well. Transfer to a large serving bowl and toss with half of the prepared dressing to coat.
In a skillet over medium heat, brown the ground beef or turkey. Drain off any excess fat. Stir in the diced green chiles, chili powder, cumin, garlic powder, onion powder, and salt (if using). Set aside to cool slightly.
To the pasta, add the browned meat mixture, chopped bell pepper, drained black beans, corn kernels, halved cherry tomatoes, cubed cheddar, chopped red onion, and cilantro. Gently toss to combine.
If serving immediately, add the chopped bacon and the desired amount of remaining dressing and toss again. If not serving right away, hold off on adding bacon and remaining dressing until ready to serve. Adjust seasonings as needed, adding more hot sauce for spice, vinegar for tanginess, or brown sugar to balance acidity.
This cowboy pasta salad can be served slightly chilled, at room temperature, or even heated through. Enjoy leftovers heated in the microwave.

Notes

For a turkey variation, brown the ground turkey with a little olive oil and 2 teaspoon beef bouillon. Omit salt if using bouillon.
Use any small pasta shape you prefer like rigatoni or macaroni in place of farfalle.
Cook the pasta just until al dente to prevent it from becoming mushy when tossed with other ingredients.
Rinse cooked pasta with cold water to stop the cooking process. Toss with some dressing to prevent sticking.
Thick-cut bacon holds its texture better when tossed with the creamy dressing.
Let pasta cool completely before mixing with the creamy dressing to prevent separation.
Feel free to add other veggies like avocado or substitute your favorites.
Pickled jalapeños add a nice tang to balance the richness of the dressing.
Adjust dressing flavors to taste - make it tangier with more vinegar, sweeter with extra brown sugar, or spicier with more hot sauce.
The dressing can be made ahead and refrigerated until ready to use.
For the best bacon texture, hold off on adding bacon until just before serving if you know there will be leftovers.