Description

Cowboy Pasta Salad is the ultimate crowd-pleaser, perfect for potlucks, barbecues, or family dinners. This hearty salad combines protein-rich ground beef and crispy bacon with tender elbow macaroni, colorful vegetables, and creamy cheddar cheese, all tossed in a zesty dressing that packs a flavor punch. Whether you serve it as a main dish or a side, its delicious blend of textures and tastes makes it a standout at any gathering. Plus, it can be prepared ahead of time for effortless entertaining!

Ingredients

Scale

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
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

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Instructions

Cook the elbow macaroni according to package directions; drain and rinse with cold water.
In a large bowl, combine the drained pasta with vegetable oil and chill.
Brown ground beef with red pepper flakes in a medium saucepan; drain excess grease.
Prepare the dressing by mixing mayo, barbecue sauce, lime juice, Worcestershire sauce, Dijon mustard, sriracha sauce, salt, and pepper in a small bowl.
In the chilled pasta bowl, combine cooked beef, crumbled bacon, corn, beans, tomatoes, green onions, and cheese.
Drizzle the dressing over the salad; toss to combine. Chill until ready to serve.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 460
Sugar: 3g
Sodium: 820mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 22g
Cholesterol: 70mg