Description
Cowboy pasta salad brings western ranch charm to summer gatherings with hearty beef, zesty ranch dressing, and colorful vegetables. Crisp bacon and sharp cheddar cheese elevate this crowd-pleasing dish you’ll crave at every potluck and picnic.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) pasta (rotini, bowtie, or penne)
- 1/2 pound (227 grams) ground beef (or turkey)
- 1 cup cherry tomatoes, halved
- 1 cup canned corn, drained
- 1 cup black beans, drained and rinsed
- 1/2 cup red bell pepper, diced
- 1/2 cup shredded cheddar cheese
Supporting Ingredients:
- 1/4 cup red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- 1 jalapeno, diced
Dressing Ingredients:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons BBQ sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
Instructions
- Prepare pasta al dente according to package directions, then cool under cold running water to halt cooking process and prevent clumping.
- Brown ground beef in a skillet over medium-high heat for 6-8 minutes, seasoning with salt and pepper. Drain excess fat completely and allow meat to reach room temperature.
- Create zesty dressing by whisking mayonnaise, sour cream, BBQ sauce, Dijon mustard, lime juice, smoked paprika, chili powder, garlic powder, salt, and pepper until fully incorporated and smooth.
- Combine cooled pasta, seasoned beef, halved cherry tomatoes, sweet corn kernels, black beans, diced red bell pepper, finely chopped red onion, shredded cheddar cheese, and optional sliced jalapenos in a spacious mixing bowl.
- Drizzle prepared dressing over salad ingredients, gently folding to ensure even distribution and complete coating of all components.
- Refrigerate salad for minimum 30 minutes to allow flavors to meld and develop depth. Before serving, garnish with fresh chopped cilantro and additional cheese crumbles for enhanced visual appeal and taste.
Notes
- Swap ground beef with plant-based crumbles or black beans for a vegetarian version that keeps the hearty southwestern flavor profile.
- Drain canned beans and corn thoroughly to prevent watery salad and maintain perfect texture consistency.
- Customize heat levels by adjusting jalapeno quantity or using milder peppers like poblano for sensitive palates.
- Prepare salad a day ahead to allow flavors to meld and intensify, creating even more delicious results.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 315 kcal
- Sugar: 3 g
- Sodium: 270 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 30 mg