Cowboy Pasta Salad Recipe
Cowboy Pasta Salad is a hearty and flavorful cold salad featuring elbow macaroni, seasoned ground beef, smoky bacon, sweet corn, black beans, fresh vegetables, and a tangy barbecue-mayo dressing. Perfect for potlucks, picnic lunches, or a satisfying side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Macaroni Salad
- 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, your favorite brand
- 2 tablespoons barbecue sauce, your favorite brand
- 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
- 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. Be sure to drain very well.
- Toss with Oil and Chill: Once drained, add the pasta to an extra-large mixing bowl. Pour the 2 tablespoons of vegetable oil over the macaroni and toss to coat well. Cover with plastic wrap and chill in the refrigerator.
- Cook the Ground Beef: Add the ground beef and red pepper flakes to a 3 to 4-quart saucepan over medium-high heat. Cook for 5 to 7 minutes, stirring often, until browned and cooked through. Drain any excess grease.
- Prepare the Dressing: In a small mixing bowl, whisk together mayonnaise, barbecue sauce, lime juice, Worcestershire sauce, Dijon mustard, sriracha sauce, kosher salt, and fresh cracked black pepper until thoroughly combined.
- Combine the Salad Ingredients: Remove the macaroni from the refrigerator. Add the cooked ground beef, crumbled bacon, corn, black beans, halved cherry tomatoes, sliced green onions, and shredded cheddar cheese to the pasta bowl.
- Add Dressing and Toss: Pour the dressing over the salad ingredients and toss well to coat everything evenly.
- Serve or Chill: Serve immediately or cover and refrigerate until ready to serve. The salad can be made a day ahead for enhanced flavors; if so, omit tomatoes to prevent the noodles from becoming soft.
Notes
- This cold pasta salad can be prepared the night before to let flavors meld.
- Ensure pasta is very well drained to avoid excess moisture in the salad.
- If preparing in advance, leave out the tomatoes because they can soften the noodles over time.
Keywords: Cowboy Pasta Salad, macaroni salad, ground beef salad, bacon pasta salad, barbecue dressing, summer salad, potluck recipe
Find it online: https://cookwithlea.com/cowboy-pasta-salad-recipe/
