This Cowboy Pasta Salad is purely addicting loaded with juicy ground beef, bacon, sweet corn, black beans, tomatoes and cheese smothered in tangy, creamy southwest barbecue sauce!
This Cowboy Pasta salad is a TexMex Pasta Salad at it’s most tantalizing. It is fully loaded with everything delicious and makes not only a crowd pleasing potluck side but is a stand-alone dinner as well. You can make the entire salad ahead of time and just add the bacon before serving for easy entertaining or meal prep. This Cowboy Pasta Salad is delicious slightly chilled but equally delicious served warm. No matter how you serve it, this Cowboy Pasta Salad is one for the “favorite recipe file!”
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cowboy Salad
This summer has been the year of pasta salads at Carlsbad Cravings from Italian Pasta Salad with Tortellini to Po Boy Shrimp Pasta Salad to Cubano Pasta Salad with Mojo Dressing and many more listed below. But none of these pasta salad recipes boast juicy, ground beef – until today. Think taco salad – but even dreamier.
And not just dreamy for cowboys. I guarantee that every cowboy and cowgirl alike will be singing your praises for this Cowboy Pasta Salad Recipe. It’s creamy, tangy, smoky, boasts layers of textures and flavors of TexMex glory and did I say bacon already?
If you consume this Cowboy Pasta Salad the “proper way,” serve it alongside some cowboy favorites of Nashville Hot Chicken, Oven “Fried” Chicken, Slow Cooker Barbecue Ribs, or Slow Cooker Beef Brisket but I was so enamored by this Cowboy Pasta Salad I couldn’t stop sneaking it from the refrigerator – when I wasn’t even hungry. I would eat it cold and I would eat it warmed in the microwave. Both arguably delicious. Make it, try it both ways, and you’ll know exactly what I mean.
How to Make Cowboy Pasta Salad
- Cook pasta just until al dente according to package directions. Rinse with cold water and drain. Add to a large serving bowl and toss with half of the dressing.
- Brown meat with onions in a large skillet over medium heat. Drain off excess grease. Stir in green chiles and all spices. Set aside to cool while you chop your veggies.
- Add beef and all remaining salad ingredients to pasta except bacon. Stir in desired amount of dressing. Add bacon if serving immediately or cover and chill in the refrigerator until ready to serve then add bacon.
- Cowboy Pasta Salad can be served cold, at room temperature or warmed through.
Dressing for Cowboy Pasta Salad
A pasta salad is only as good as its dressing and this Cowboy Pasta Salad has the best dressing AKA Creamy Southwest Barbecue Sauce! It’s punchy, tangy, creamy and as spicy-as-you-like- it depending on if you use mild, medium or hot salsa and if you want to amp up the heat with hot sauce.
You can choose to get even more flirty with you Cowboy Pasta Salad Dressing by adding some chipotle or cilantro to the dressing – it’s entirely up to you! Just know that as written, the ingredient list may seem long, but it takes minutes to whisk up and you will be salivating that you did.
I first made the dressing for the Cowboy Pasta Salad as written (and loved it) but I was worried it seemed a little lengthy and I didn’t want anyone to get intimidated or turned off by the long yet easy-dump-and-run ingredients, and be cheated out of its deliciousness – so I made it again – with 2 different dressings.
My first dressing is what made it into the recipe:
- 1/3 cup ketchup
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- ¼ cup salsa
- 1 1/2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- ¼ tsp EACH smoked paprika, salt, pepper
- Hot sauce to taste
(Just as promised – easy, pantry staple, dump-and-run ingredients!)
My second dressing was a simplified version swapping the barbecue sauce for the ketchup, mustard, etc. And although it was good – it was not dynamite good like my original Cowboy Pasta Dressings, And you deserve dynamite good. Get ready to taste dynamite good. And get ready for the inevitable insatiable Cowboy Pasta Salad cravings that follow.
HELPFUL TIPS TO MAKE Pasta Salad:
- Turkey Substitute. You can substitute the lean ground beef with turkey in this Cowboy Pasta Salad. If you do this, I like to brown my turkey with a little olive oil and 2 teaspoons beef bouillon. If you add beef bouillon, omit the salt called for in the recipe.
- Pasta Substitute. I like to use mini farfalle in this Cowboy Pasta Salad recipe but any medium or small pasta will work great. Rigatoni as well as macaroni would work great.
- Don’t overcook pasta. No one wants a mushy Cowboy Pasta Salad! It is important to not overcook your pasta – you want it al dente so it still has a little bite otherwise the pasta salad will be soggy.
- Stop Pasta from Cooking. To stop your pasta from cooking after it’s removed from the heat, rinse and drain it in cold water then stir in some of the dressing to keep it from sticking together.
- Thick-Cut Bacon. It is essential to use thick-cut bacon in this Cowboy Pasta Salad recipe so it retains its meaty texture when covered in the creamy dressing.
- Cool Pasta. Unlike vinaigrette dressings, you will want to make sure the pasta is completely cool before mixing in the creamy dressing to ensure the dressing doesn’t separate.
- Customize Veggies. Feel free to add/substitute any other veggies your heart desires like avocado!
- Canned Jalapenos. I highly recommend canned jalapenos as opposed to fresh because they are pickled which adds a fabulous tang that compliments the richness of the dressing.
- Customize Dressing. You can also choose to make your dressing tangier by additional apple cider vinegar or sweeter by the addition of brown sugar. Make it spicier by adding hot sauce to taste, keeping in mind the salad will also have chopped canned jalapeno peppers.
- Prep Dressing Ahead. You can make the dressing ahead of time and store in an airtight container in the refrigerator until ready to use.
- Make Salad Ahead. This Cowboy Pasta Salad keeps fabulously with the exception of the bacon. If you know you are going to have leftovers and want the bacon to stay crispy, then hold the bacon and add to individual servings or just part of the salad you’re serving.
PREP AHEAD Cowboy PASTA SALAD
Although this Cowboy Pasta Salad requires a few steps to make, you can prep almost everything in advance:
- Beef: Can be browned and combined with green chilies and spices, cooled and stored in an airtight container 48 hours in advance.
- Bacon: Cook and crumble and store in an airtight container in the fridge. Pre-cooked bacon won’ be quite as crispy.
- Vegetables: can be prepped/chopped 24 hours in advance and stored in an airtight container in the refrigerator until ready to use.
- Pasta: can be cooked al dente, rinsed in cold water, drained then drizzled with olive oil to prevent it from sticking. Store in an airtight container in the refrigerator for up to 72 hours.
- Dressing: can be made 72 hours in advance and stored in an airtight container in the refrigerator.
CAN I MAKE cowboy PASTA SALAD AHEAD?
You can go one step further and almost prep this Cowboy Pasta Salad 100% in advance. To make ahead, gently toss all the ingredients together except the bacon with only HALF of the dressing, cover and refrigerate. When you are ready to serve, toss with desired amount of remaining dressing. If you use all of the dressing initially your pasta may soak up all the dressing and will taste dry.
HOW LONG DOES cowboy pasta SALAD LAST IN THE FRIDGE? HOW TO STORE?
Cover leftover Cowboy Pasta Salad with plastic wrap or transfer it to an airtight container. Store in the refrigerator for 2-3 days. It might sound funny, but I like to microwave my leftovers for 15 seconds or so because I think it tastes better at room temperature. The longer the pasta salad is refrigerated, the drier it can become. If your leftovers taste too dry, then drizzle with a little olive oil to taste.
LOOKING FOR MORE PASTA SALAD RECIPES?
- BLT Pasta Salad with Lemon Parmesan Dressing
- Strawberry Avocado Pasta Salad with Poppy Seed Dressing
- Southwest Orzo Salad with Chipotle Honey Lime Dressing
- Greek Pasta Salad with Sun-Dried Tomato Feta Pesto
- Southwest Tortellini Salad with Creamy Salsa Dressing
- Bacon Pea Cream Pasta Salad with Lemon Parmesan Dressing
- Caprese Pasta Salad
LOOKING FOR MORE SALAD RECIPES?
- Perfect Fruit Salad with Honey Citrus Dressing
- Cilantro Lime Chicken Taco Salad
- Broccoli Salad with Strawberries and Avocado
- Asian Salad with Sriracha Peanut Dressing
- Strawberry Spinach Salad
- Southwest Pepper Jack Salad
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Ingredients
Pasta Salad
- 1 pound mini farfalle or other small pasta such as rigatoni or shells
- 1 pound lean ground beef or turkey see note
- 1 4 oz. can mild diced green chiles
- 1 tsp EACH chili powder, ground cumin
- 3/4 tsp EACH garlic powder, onion powder, salt (omit salt if using ground turkey and bouillon)
- 4-6 tablespoons diced canned/pickled jalapeno peppers (from 4 oz. can)
- 1 green bell pepper chopped
- 1 15 oz. can black beans rinsed and drained
- corn from 1 ear sweet corn
- 1 pint cherry tomatoes halved
- 1 cup cubed sharp cheddar cheese
- 1/4 small red onion chopped
- 1/4 cup chopped cilantro
- 1/2 pound thick center cut bacon cooked and chopped
Dressing
- 1/3 cup ketchup
- 1/3 cup mayonnaise
- 1/3 cup sour cream may sub plain Greek yogurt
- 1/4 cup salsa medium if you like a kick
- 1 1/2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar, plus more to taste
- 1/4 tsp EACH smoked paprika, salt, pepper
- Hot sauce/Tabasco to taste
Instructions
- Whisk together all of the Dressing ingredients in a medium bowl. Add plenty of Tabasco to taste. Set aside.
- Cook pasta just until al dente according to package directions. Rinse with cold water and drain. Add to a large serving bowl and toss with half of the dressing.
- Brown meat in a large skillet over medium heat. Drain off excess grease. Stir in green chiles and all spices. Set aside to cool while you chop your veggies.
- Add beef and all remaining salad ingredients to pasta except bacon.
- If serving immediately, add bacon and stir in desired amount of dressing. If not serving immediately, hold bacon and dressing and add when ready to serve. Add hot sauce for spicier, apple cider vinegar for tangier, brown sugar for less tangy if desired.
- Cowboy Pasta Salad can be served slightly chilled, at room temperature, or heated through. Leftovers are equally delicious heated in the microwave.
Notes
HELPFUL TIPS TO MAKE COWBOY Pasta Salad Recipe:
- *Turkey Substitute. You can substitute the lean ground beef with turkey in this Cowboy Pasta Salad. If you do this, I like to brown my turkey with a little olive oil and 2 teaspoons beef bouillon. If you add beef bouillon, omit the salt called for in the recipe.
- Pasta Substitute. I like to use mini farfalle in this Cowboy Pasta Salad recipe but any medium or small pasta will work great. Rigatoni as well as macaroni would work great.
- Don’t overcook pasta. No one wants a mushy Cowboy Pasta Salad! It is important to not overcook your pasta – you want it al dente so it still has a little bite otherwise the pasta salad will be soggy.
- Stop Pasta from Cooking. To stop your pasta from cooking after it’s removed from the heat, rinse and drain it in cold water then stir in some of the dressing to keep it from sticking together.
- Thick-Cut Bacon. It is essential to use thick-cut bacon in this Cowboy Pasta Salad recipe so it retains its meaty texture when covered in the creamy dressing.
- Cool Pasta. Unlike vinaigrette dressings, you will want to make sure the pasta is completely cool before mixing in the creamy dressing to ensure the dressing doesn’t separate.
- Customize Veggies. Feel free to add/substitute any other veggies your heart desires like avocado!
- Canned Jalapenos. I highly recommend canned jalapenos as opposed to fresh because they are pickled which adds a fabulous tang that compliments the richness of the dressing.
- Customize Dressing. You can also choose to make your dressing tangier by additional apple cider vinegar or sweeter by the addition of brown sugar. Make it spicier by adding hot sauce to taste, keeping in mind the salad will also have chopped canned jalapeno peppers.
- Prep Dressing Ahead. You can make the dressing ahead of time and store in an airtight container in the refrigerator until ready to use.
- Make Salad Ahead. This Cowboy Pasta Salad keeps fabulously with the exception of the bacon. If you know you are going to have leftovers and want the bacon to stay crispy, then hold the bacon and add to individual servings or just part of the salad you’re serving.
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Becki says
Hi Jen, my family and I have been enjoying your pasta salad recipes immensely this summer and this looks like another winner! Trying it this week! Thanks for going above and beyond in all your recipes, it shows and they all taste 5 stars!
Jen says
Thank you so much for your awesome comment Becki! It makes me smile inside and out knowing how much your family is enjoying my recipes- thank you! xo
Lisa Bowers says
This looks amazing! I have a grandson with an egg allergy. Do you think I could double the sour cream and leave out the mayo without too much flavor change? I am definitely going to try this!
Jen says
Thank you Lisa! Yes, I think doubling the sour cream would work great! I hope you both love it!
Jamie says
Hi Jen, I have the opposite question. I have a lactose intolerance and am wondering if it would work to double the Mayo and leave out the sour cream?
Jen says
Yes that will work! Or to make it a little lighter, you can use a dairy free yogurt. Enjoy!
Renea says
Hi Jen! I absolutely LOVE all of your recipes! The spices you use are the best. Have you ever tried cooking with an Instant Pot? I just purchased one and I would enjoy trying some of your ideas in cooking with it.
Jen says
Hi Renea, thanks for your kind comment! I am soooo behind on the instant pot game and don’t have one but I’ll get one soon. I think I’ve been waiting knowing I’ll have to test every recipe for slow cooker and instant pot if I get one so I’ve been holding out – but it’s time! I’ll get my act together and post some instant pot recipe this Fall 🙂
Tara Kauffman says
When you said BBQ dressing I don’t see that listed as an ingredient, which dressing was the best to make?
Jen says
Hi Tara, it is homemade barbecue sauce we are making with the ketchup, apple cider vinegar etc. so it doesn’t contain premade barbecue sauce. Enjoy!
Nina says
Thanks, Jen, for your dependable, delicious recipes. Our church parish is hosting a thank you/welcome barbecue for all our neighbors, and I am delighted to take your Cowboy Pasta Salad and the Perfect Fruit Salad as side dishes. I often make the fruit salad dressing with equal parts lime juice, honey, and chopped fresh mint. The mint adds a refreshing flavor to the salad.
Jen says
You are so welcome Nina, I’m so happy you are enjoying them! Both the Cowboy Pasta Salad and Fruit Salad sound perfect for your welcome barbecue! I love the idea of adding fresh mint to the Fruit Salad, I am going to have to add that to the recipe notes, thank you!
2pots2cook says
Office lunch it is !
Jen says
Awesome, enjoy!
Julie says
I made this for a luncheon and everyone loved it! Thank you so much. I have to say, I have cut way back on the recipe blogs I folllow — keeping up with either the few whose stories I enjoy and/or who have interesting but reliable recipes. It is so obvious that you put a huge amount of care, effort and creativity in what you do and it is appreciated. I have been cooking for 30 years but have found so much inspiration in the recipes I have tried from your site. I may also speak for others when I say you are such a sweet and warm person that we wouldn’t mind hearing more about your life outside of the kitchen! 🙂 Thank you!
Jen says
YAY! I’m so happy it was a hit, thanks Julie! Thank you especially for your super kind words. I am humbled you are loving my recipes and my blog and have found foodie inspiration even with all your experience 🙂 Thank you also for sharing your insight about being interested in my life outside the kitchen – I never know what/how much readers want to hear so I lean towards the side of not sharing, so thank you!xoxox
Trish B says
Another option you might think of is using the vinegar from pickled jalapenos. I first heard of this in a bean dip recipe and have found it a really good substitute for vinegar when I want a little more zing but don’t want to hear the complaints from my picky family about green things in their food :::slowly getting them used to spicier foods::: I can’t wait to try this recipe! Thank you!!!
Jen says
I absolutely love that idea, thank you Trish! I hope you love this Cowbowy Pasta Salad as much as us!
Jim Price says
Could I substitute Beyond Beef Crumbles instead of ground beef? Would I need to adjust anything?
Jen says
Hi Jim, I have never tried Beyond Beef Crumbles but I imagine they would work just fine. Enjoy!
Dionis says
This was a great recipe and very tasty indeed!!
Jen says
Thank you so much! I’m so happy it was a hit!
Samantha R says
Can this be served cold?
Jen says
Absolutely!
Lori says
is the corn in this recipe uncooked? It looks delicious, thanks for sharing!
Jen says
Yes, it is sweet and delicious! You are welcome to char/grill it if you prefer.
Pat says
Made this salad today and served it with some crust sourdough bread. Fabulous recipe and will make again soon. Thank you!
Jen says
You’re so welcome Pat, I’m thrilled you loved it and will be a repeat! It sounds fabulous with sourdough!
Judy says
Could I add any kind of cheese and heat this up in the oven?
Thank you!
Jen says
Absolutely! Please let me know how it goes!
Lisa Besch says
Can this be frozen and reheated later? I’m wondering if the pasta will hold up?
Jen says
Yes, just make sure the the pasta is cooked al-dente and freeze the dressing separately!
Karen says
Another great recipe and feather in my cap! I served this after our local museum’s lecture and it was amazing! I tend to modify your recipes slightly when offered to a crowd as not everybody can tolerate/wants spicy: I was light on the chili powder and didn’t include any jalapenos. But I did increase the bacon (of course!) and took your suggestion with adding just a bit more apple cider vinegar to the dressing. It gave the dressing a wonderful tang that everybody noticed and liked. Sweet corn on the cob isn’t in season so I used (defrosted) Trader Joe’s organic corn and it added a nice sweetness to the entire dish. Best compliment I received was from a gentleman who ran an Italian restaurant in Long Beach for 30 years: “Best pasta salad I have ever eaten. If I had served this in my restaurant, this would have been the most requested dish on the menu.” Thank you Jen for making me look great…again!
Jen says
Thank you for your awesome comment Karen and for passing along the gentleman’s compliment! I’m thrilled it was such a winner! Thanks for making my day!
Judy says
Hello! I just found this recipe and it looks so good. I’d like to make it this weekend for Memorial Day. Since it makes so many servings, can it be frozen, w/o the bacon?
Thank you!
Jen says
Hi Judy, I don’t recommend freezing, instead I would half the recipe if you don’t want leftovers. Happy Memorial Day!
Nikcon says
This was delicious! Thanks Jen 🙂
Jen says
You’re so welcome, Nikcon, I’m so happy it was a winner. Thank you!
Stephanie says
Made this for Memorial day bbq, fantastic “cowboy” pasta salad, the homemade dressing is delicious! Prepared everything the night before, used ground turkey with your suggestions, kept dressing separate and tossed an hour before serving. Super excited there’s some leftovers for lunch today 🙂
Jen says
Awesome Stephanie! I’m so pleased it was a winner and you could prep it all ahead of time!
Kari says
Hi, would love some ideas for additional veggies to add! We are vegetarian and want to bulk up the recipe with more veg.
Jen says
Hi Kari, you can add any of your favorites or double the veggies already in the salad, enjoy!
Kris says
Is there a dairy free sub for the sour cream?
Jen says
Hi Kris, you can purchase diary free soy-based sour cream, use the coconut fat skimmed from the top of the can or make your own dairy free sour cream with cashews (lots of recipes online). Best!
Linda B says
Your photography makes the salad look irresistible, I can almost taste the dressing from your description. Do tell, though, is your site named for the place, or I see there a Carl with bad cravings in your life? Had to ask. Jen, I look forward to trying your lovely salads. Thanks
Jen says
Thanks Linda, I hope you loved the salad! You are not the first to think my site is named after Carl’s bad cravings (honestly a much more interesting name) but it named after Carlsbad, California where I live – a coastal city in San Diego 😉
Nancy says
I just made the Cowboy Salad for dinner and it was a hit. We love all of your recipes and haven’t hit a bad one yet. I did like the salad dressing also and tweeked to our taste by adding lots of tabasco and cilantro. It also was very good with the canned jalapenos and can see why fresh wouldn’t work as well. Thank you so much for the great recipes and keep them rolling.
Jen says
I’m so happy to hear this is a repeat favorite Nancy, thank you! I love that you went heavy on the Tabasco – yum! Thanks for making my recipes!
Jennifer Fulk says
Hi Jen! Making this this weekend. What hot sauce do you recommend ?
Jen says
I like Cholula but any brand will work, enjoy!
Renea says
Made this tonight and it turned out great. Loved the dressing and how easy it was to tweak the flavor. I used the pickled jalapeño and it added a zip of flavor. Great salad to bring to a neighborhood BBQ.
Jen says
Thanks so much Renea, I’m so pleased it was a hit!
Brittni says
So excited to try this for game day this weekend!! This sounds right up our alley and I love that I have all the ingredients already. I do have one question though. What are your thoughts on cubed pepper jack instead of cheddar, or maybe a combination of the two?
Jen says
I LOVE that idea! I would personally do a combination of the two.
I'manee says
This was so delish! We always make the same Italian style pasta salad (don’t get me wrong, we LOVE the OG), but this was a great substitute! The flavors were all great together and we will definitely make it again.
Jen says
Thanks I’manee, I’m so pleased to hear this is a new favorite! It’s okay to have a few favorites ;), I have to many to count!
Judy says
What a fabulous pasta salad!! My husband and I absolutely loved it. Normally I read the total number of servings before making any recipe, but I forgot to this time and made it just for the two of us Thankfully we thoroughly enjoyed it and I’m sure the leftovers will be just as wonderful! I’m scouring your website for more tasty meal recipes! Thanks for posting.
Jen says
Thank you so much for the glowing review Judy! I’m so pleased you loved it so much and don’t worry leftovers are fabulous – ever warmed ;). I hope you enjoy exploring my recipes and discover many new favorites!
Jean says
We had this tonight and it was fabulous! I had almost everything except a few things. I sent my husband shopping and instead of pickled jalapenos he came home with a can of salsa verde! (He said he reached for the wrong can!) Well, I threw it in and added lots of Tabasco and we loved it. Next time we will use the right ingredients. As someone else said, I didn’t check the amount of servings, so we will be able to enjoy this for awhile. I may even take some to a neighbor. Share the wealth! It would be great to take to a potluck. I always look forward to your recipes and descriptions. I get asked for the recipes often and I send them a link to your site. Thank you, Jen!
Jen says
Thanks Jean, I’m so pleased you loved this recipe and were able to share it with neighbors 😉 Salsa verde actually sounds yummy in this recipe as well! Thank you for making my recipes, sharing them with friends and for taking the time to comment, that means so much to me!
B says
I made this as per recipe. It was delicious! Cold , room temp, heated, it was all good. Here’s a question, if I removed tomatoes, could you freeze it?
Jen says
I’m so pleased it was a hit! You can try freezing it, but because the dressing is an emulsion of several liquid ingredients, they will likely separate when thawed.
Janet Ross says
could you tell me how you heated it. I was thinking all but tomatoes so I’m looking forward to your method
Jen says
Hi Janet, I just reheated leftovers in the microwave but it would work great on the stovetop as well.
Jacque says
Do you have nutritional information for this recipe? Our family has various restrictions, and it would be so helpful. Thanks in advance!
Jen says
I’m sorry I don’t, but you can calculate it at: https://www.myfitnesspal.com/recipe/calculator
Victoria says
I wanted to compliment you on your wonderful pasta salad recipe! I had to omit a few ingredients because of stomach issues, but all I can say is wow! The first bite felt so refreshing. Thanks for sharing this delicious dish!
Jen says
Thank you so much, Victoria! I am so pleased you enjoyed the pasta salad! I hope you have a wonderful week and find more recipes to enjoy!
Suzanne Felton says
This is our FAVORITE PASTA SALAD! We live in Texas where it has been over 100° all summer so we needed some cool dishes. I’ve made this probably 5 times, if not more. It makes a lot so the 2 of us eat it for several days, but therefore it would be a great pot luck dinner dish! I do double the dressing, because we eat it so long, we need it a little more sauce. This is fabulous….temps get back over 100 this week, so I’ll probably make it again!
Jen says
Thank you so much, Suzanne, I am thrilled this pasta salad is a favorite!! Good luck beating the heat!