Introduction

Cowboy Pasta Salad is a hearty and flavorful dish packed with ground beef, smoky bacon, and fresh vegetables tossed with a tangy, zesty dressing. Perfect for summer cookouts or potlucks, this cold pasta salad combines textures and bold flavors that everyone will enjoy.

A white bowl filled with a layered macaroni salad showing small, round pasta mixed with creamy light-colored dressing, scattered with halved cherry tomatoes in bright red, small pieces of yellow corn, green peas, and bits of black olives. The salad also includes shredded cheddar cheese on top, with some mixed throughout, and small crumbles of cooked ground meat. A dark wooden spoon rests inside the bowl, partly covered by the salad. The bowl is set on a white marbled textured surface with a white cloth with black dots nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces elbow macaroni
2 tablespoons vegetable oil
1 pound lean ground beef
⅛ 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
2¼ cups halved cherry tomatoes
½ cup thinly sliced green onion
2 cups finely shredded cheddar cheese
Dressing:
1 cup mayonnaise
2 tablespoons barbecue sauce
2 tablespoons lime juice
1½ tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 teaspoons sriracha sauce
½ teaspoon kosher salt
½ teaspoon fresh cracked black pepper

Instructions

Step 1: 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. Be sure to drain very well.
Step 2: Once drained, add the pasta to an extra-large mixing bowl. Pour the 2 tablespoons of vegetable oil over the macaroni and toss. Cover with plastic wrap and chill in the refrigerator.
Step 3: Add the ground beef and red pepper flakes to a 3 to 4-quart saucepan over medium-high heat for 5 to 7 minutes, stirring often. Drain any excess grease.
Step 4: Add the mayonnaise, barbecue sauce, lime juice, Worcestershire sauce, Dijon mustard, sriracha sauce, kosher salt, and fresh cracked black pepper to a small mixing bowl. Whisk to combine thoroughly. Set it aside.
Step 5: Remove the macaroni from the refrigerator.
Step 6: Add the cooked ground beef, crumbled bacon, corn, black beans, tomatoes, sliced green onions, and shredded cheddar to the macaroni.
Step 7: Pour the dressing over the salad and toss to coat the ingredients thoroughly. Serve immediately, or cover the salad and chill in the refrigerator until you’re ready to serve.

Tips & Variations

For best texture, be sure to drain the macaroni very well to prevent excess moisture in the salad.
If preparing the salad the night before, leave out the tomatoes to avoid softening the noodles.
Add diced avocado or jalapeños for an extra creamy or spicy kick.
Use smoked sausage instead of ground beef for a different smoky flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. If stored overnight, stir well before serving. To maintain freshness, especially if made ahead, add tomatoes just before serving to prevent them from softening the pasta.

How to Serve

A white bowl filled with a layered pasta salad, starting with small elbow macaroni covered in creamy white dressing mixed evenly with black beans, yellow corn, and ground beef. On top are halved bright red cherry tomatoes, small green onion pieces, and a sprinkling of shredded yellow cheddar cheese, lightly melted. A dark wooden spoon is partially submerged in the salad from the left side, resting inside the bowl. The bowl sits on a white marbled surface with part of a white and black patterned cloth visible at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this salad?

Yes, you can substitute elbow macaroni with small pasta shapes like rotini, shells, or penne. Just ensure they are cooked and drained well before mixing.

Is this salad suitable for outdoor parties and picnics?

Absolutely. It’s a great make-ahead dish that holds up well when chilled. Just keep it cool and add any fresh vegetables like tomatoes last minute for the best texture.