Julie Clark
Posted:
Cowboy Pasta Salad
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This loaded cowboy pasta salad features lean ground beef, smoked sausage and bacon all covered in a mayo barbecue sauce. It’s an ideal main dish or picnic side dish.
Cowboy Pasta Salad features a fusion of flavors: smoky, creamy, tangy, and spicy. With pasta, ground beef, sausage, bacon, fresh veggies, and a bbq mayo dressing, it brings all the backyard BBQ vibes whether you’re feeding a crowd at a potluck or meal prepping for the week. It’s a fun change from our popular Amish macaroni salad.
About this Cowboy Pasta Salad:
I’m such a sucker for pasta salads, and when springtime hits, I start craving them all. Greek pasta salad, tortellini pasta salad, bowtie pasta salad and dill pickle pasta salad are 4 of my favorites.
This easy cowboy pasta salad recipe features my love of those summer salads, combined with deliciously sweet and tangy barbecue flavor. The sauce reminds me of a cross between our wildfire chicken salad and taco pasta salad.
I love that this pasta salad recipe is so colorful with the reds, green and yellow. It’s important to eat the rainbow and this is one great way to help your family meet that goal.
Serve this at your next family picnic with cajun potato salad, lemon ginger iced tea and cowboy cookies for dessert.
Enjoy! – Julie
Cowboy Pasta Salad
This loaded cowboy pasta salad features lean ground beef, smoked sausage and bacon all covered in a mayo barbecue sauce. It's an ideal main dish or picnic side dish.
Servings 12
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
For the pasta salad:
- 12 ounces rotini pasta or penne pasta
- 1/2 pound lean ground beef
- 1/2 pound smoked sausage kielbasa or andouille, sliced into half-moon shapes
- 6 slices bacon cooked and crumbled
- 1 cup cherry tomatoes or grape tomatoes halved
- 1 cup whole kernel corn fresh, canned, or thawed frozen
- 1 cup black beans rinsed and drained
- 1 cup cheddar cheese cubed or shredded
- 1/2 red onion finely chopped
- 1/4 cup chopped fresh cilantro optional
- 1 jalapeño pepper finely diced (seeds removed for less heat)
For the dressing:
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons BBQ sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lime juice or apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Start by bringing a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking and cool it down, then set it aside. 12 ounces rotini pasta
- In a skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up with a spoon as it cooks. Drain off any excess grease and let it cool. In the same skillet, cook the sliced sausage until browned on the edges and heated through, about 5–7 minutes. Set that aside as well. ½ pound lean ground beef, ½ pound smoked sausage
- To make the dressing, whisk together the mayonnaise, sour cream, BBQ sauce, Dijon mustard, lime juice, garlic powder, smoked paprika, salt, and pepper in a small bowl until smooth and creamy. ¾ cup mayonnaise, ¼ cup sour cream, 2 tablespoons BBQ sauce, 1 tablespoon Dijon mustard, 1 tablespoon fresh lime juice, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, Salt and black pepper
- In a large bowl, combine the cooled pasta with the ground beef, sausage, bacon, cherry tomatoes, corn, black beans, cheddar cheese, red onion, jalapeño, and cilantro. Pour the dressing over the top and toss until everything is evenly coated. 6 slices bacon, 1 cup cherry tomatoes or grape tomatoes, 1 cup whole kernel corn, 1 cup black beans, 1 cup cheddar cheese, ½ red onion, ¼ cup chopped fresh cilantro, 1 jalapeño pepper
- Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to blend. Serve chilled or at room temperature.
Notes
- Serving Amounts: As a main dish, this will serve about 6 people. As a side dish, it will serve 10-12 people.
- Storage: Store leftovers in an airtight container in the refrigerator. Eat within 3 days. Do not freeze salad.
- Refer to the article above for more tips and tricks. The calories shown are based on the recipe serving 12, with 1 serving being 1/12 of the salad. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 417kcal | Carbohydrates: 30g | Protein: 16g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 473mg | Potassium: 326mg | Fiber: 3g | Sugar: 3g | Vitamin A: 330IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 2mg
Ingredients Needed
- Pasta. Any pasta shape works for cowboy pasta salad, even elbow macaroni which is a pantry staple. I love springy Fusilli Bucati Corti in this salad. It’s a fun shape that I use in our pasta salad with chickpeas.
- Ground beef. Ground turkey or ground chicken will work as a substitute. Whatever meat you have in your fridge!
- Jalapeño pepper. Don’t want spicy? Try poblano or a red bell pepper instead.
- Corn. This is kind of irresistible when there is fresh garden sweet corn. You can roast corn whole and then cut off the corn kernels. Canned or frozen corn works as well.
- Seasonings. Smoked paprika pairs well with the barbecue sauce to give that smoky flavor. Want more of a Mexican flair to your cowboy pasta salad? Try two teaspoons of taco seasoning instead.
See the recipe card for full ingredients and amounts.
How to Make Cowboy Pasta Salad: Step by Step
- Cook the Pasta. Start by bringing a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking and cool it down, then set it aside.
- Cook the meats. In a skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up with a spoon as it cooks. Drain off any excess grease and let it cool. In the same skillet, cook the sliced sausage until browned on the edges and heated through, about 5–7 minutes. Set that aside as well.
- Make the dressing. Whisk together the mayonnaise, sour cream, BBQ sauce, Dijon mustard, lime juice, garlic powder, smoked paprika, salt, and pepper in a small bowl until smooth and creamy.
- Assemble the salad. In a large bowl, combine the cooled pasta with the ground beef, sausage, bacon, cherry tomatoes, corn, black beans, cheddar cheese, red onion, jalapeño, and cilantro. Pour the dressing over the top and toss until everything is evenly coated.
- Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to blend. Serve chilled or at room temperature.
Can I make cowboy pasta salad ahead?
Yes! There are several steps you can do to make cowboy pasta salad in advance.
- Mix the dressing ahead and store in an airtight container in the fridge for 48 hours.
- Brown the ground beef and sausage one day in advance. Store in the fridge.
- Cook the bacon ahead if you prefer, but if you want the bacon to be crispy, it needs to be cooked the same day you serve the salad
- Chop the veggies and cheese. Store in airtight containers in the fridge.
- Then the day you want to serve, combine it all together.
