Can I make this Cowboy Pasta Salad vegetarian?

Absolutely! Skip the ground beef and bacon, double the black beans, and consider adding extra vegetables like diced bell peppers or zucchini. The BBQ-flavored dressing still gives it that "cowboy" character without the meat.

How spicy is this pasta salad?

As written, it has a mild to medium kick. The heat comes from the red pepper flakes and sriracha in the dressing. Easily adjust by reducing or increasing these ingredients to suit your preference.

Can I use a different type of pasta?

Yes! While elbow macaroni is traditional, any short pasta works well. Try rotini, farfalle (bow ties), or even small shells. The key is choosing a shape that can catch and hold the dressing and smaller ingredients.

My pasta salad seems dry after refrigeration. What should I do?

Pasta naturally absorbs dressing as it sits. If your salad seems dry after refrigeration, simply mix in a little extra dressing made from 2 parts mayo to 1 part BBQ sauce, or even a splash of olive oil and lime juice to refresh it.

Cowboy Pasta Salad Recipe

Description

This Cowboy Pasta Salad is the ultimate crowd-pleaser! Packed with smoky bacon, hearty ground beef, tender macaroni, and vibrant veggies, all coated in a creamy, zesty dressing with a hint of spice. It’s perfect for BBQs, potlucks, or any gathering. Serve it cold and let the bold flavors take center stage in this easy-to-make dish!

Ingredients

Units Scale

Macaroni Salad

16 ounces elbow macaroni
2 tablespoons vegetable oil
1 pound lean ground beef
1/8 teaspoon red pepper flakes
1 pound smoked bacon, cooked and crumbled
15.25 ounces whole kernel sweet corn, drained
15.25 ounces black beans, drained and rinsed
2 1/4 cups halved cherry tomatoes
1/2 cup thinly sliced green onion
2 cups finely shredded cheddar cheese

Dressing

1 cup mayonnaise, your favorite brand
2 tablespoons barbecue sauce, your favorite brand
2 tablespoons lime juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 teaspoons Sriracha sauce
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper

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Instructions

Cook the Pasta
Cook the elbow macaroni according to the package directions. Drain the hot water off and rinse with cold water to stop the noodles from cooking further. Ensure the pasta is drained thoroughly to avoid excess moisture.
Prepare the Pasta Base
Transfer the drained pasta to an extra-large mixing bowl. Pour the vegetable oil over the macaroni, tossing gently to coat every piece evenly. Cover the bowl with plastic wrap and refrigerate to cool the pasta.
Cook the Ground Beef
In a 3 to 4-quart saucepan, add the ground beef and red pepper flakes. Cook over medium-high heat for 5 to 7 minutes, stirring frequently until browned. Drain any excess grease to prevent a greasy salad.
Make the Dressing
In a small mixing bowl, whisk together the mayonnaise, barbecue sauce, lime juice, Worcestershire sauce, Dijon mustard, Sriracha sauce, kosher salt, and black pepper. Stir until smooth and set aside.
Assemble the Salad
Remove the chilled macaroni from the refrigerator. Add the cooked and drained ground beef, crumbled bacon, corn, black beans, cherry tomatoes, green onions, and shredded cheddar cheese. Toss gently to mix the ingredients evenly.
Add Dressing and Serve
Pour the prepared dressing over the salad, ensuring all ingredients are thoroughly coated. Serve immediately for the best texture, or chill in the refrigerator until ready to serve.

Notes

This pasta salad can be prepared a day in advance for convenience. If preparing ahead of time, consider leaving the tomatoes out until just before serving to prevent them from softening the noodles.
Ensure that the pasta is drained thoroughly before assembling the salad to avoid adding unnecessary moisture.
You can adjust the spice level by reducing or omitting the Sriracha sauce.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 4g
Sodium: 690mg
Fat: 25g
Saturated Fat: 9g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 17g
Cholesterol: 55mg