Description
This Best Loaded Cowboy Pasta Salad is a hearty and flavorful dish combining al dente rotini pasta with seasoned ground beef, fresh vegetables, black beans, corn, and a creamy, tangy dressing. Topped with shredded cheddar cheese and crispy bacon, this salad is perfect for potlucks, BBQs, or as a satisfying meal on its own.
Ingredients
Salad Ingredients
- 8 ounces rotini pasta, uncooked
- 1/2 pound 88% lean ground beef
- 1 (4 ounce) can diced green chiles
- 6 ounces cherry tomatoes, halved (about 1 cup)
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/4 cup red onion, finely chopped
- 1 medium jalapeño pepper, seeded and diced
- 1/4 cup fresh cilantro, chopped
- 2 ounces cheddar cheese, shredded (about 1/2 cup)
- 6 slices cooked bacon, crumbled (about 1/2 cup)
Dressing Ingredients
- 1/4 cup barbecue sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon spicy brown mustard
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the uncooked rotini pasta and cook according to package directions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down; set aside.
- Cook Beef: Heat a skillet over medium-high heat. Add the lean ground beef and cook for 5 to 7 minutes, breaking it apart, until browned and fully cooked. Drain excess grease and set the beef aside to cool slightly.
- Combine Salad: In a large bowl, combine the cooked pasta, diced green chiles, halved cherry tomatoes, black beans, corn kernels, finely chopped red onion, diced jalapeño, chopped fresh cilantro, and cooked ground beef. Stir gently until all ingredients are evenly mixed.
- Make Dressing: In a separate bowl, whisk together barbecue sauce, mayonnaise, sour cream, spicy brown mustard, Worcestershire sauce, garlic powder, paprika, kosher salt, and black pepper until the dressing is smooth and well combined.
- Toss Salad: Pour the dressing over the pasta mixture. Gently toss everything together so the pasta salad is evenly coated with the dressing.
- Add Cheese and Bacon: Stir in the shredded cheddar cheese and crumbled cooked bacon, distributing them evenly throughout the salad.
- Chill: Cover the salad and refrigerate it for at least 1 hour to allow the flavors to meld and the salad to chill properly.
- Serve: Before serving, toss the salad lightly again and garnish with additional fresh cilantro if desired. Serve chilled for best taste.
Notes
- To save time, the bacon can be cooked ahead of time and stored in the refrigerator.
- The jalapeño can be adjusted or omitted based on desired spice level.
- For a vegetarian version, omit the ground beef and bacon and consider adding more beans or grilled vegetables.
- This pasta salad keeps well in the refrigerator for 2-3 days.
- Use gluten-free rotini pasta to make this salad gluten free.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
