Best Loaded Cowboy Pasta Salad
Cowboy Pasta Salad is loaded with all the flavors of summer! Prep your ingredients while the pasta cooks, then toss with a creamy dressing.
Ingredients
- 8 ounces rotini pasta, uncooked
- 1/2 pound 88% lean ground beef
- 1 4 ounce can diced green chiles
- 6 ounces cherry tomatoes, halved (about 1 cup)
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/4 cup red onion, finely chopped
- 1 medium jalapeño pepper, seeded and diced
- 1/4 cup fresh cilantro, chopped
- 2 ounces cheddar cheese, shredded (about ½ cup)
- 6 slices cooked bacon, crumbled (about ½ cup)
Dressing
- 1/4 cup barbecue sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon spicy brown mustard
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
Instructions
- COOK PASTA: Bring a large pot of salted water to a boil. Add 8 ounces rotini pasta, uncooked and cook according to package directions until al dente. Drain and rinse under cold water. Set aside.
- COOK BEEF: Heat a skillet over medium-high heat. Add 1/2 pound 88% lean ground beef and cook for 5 to 7 minutes until browned and fully cooked. Drain excess grease and set aside to cool slightly.
- COMBINE SALAD: In a large bowl add the cooked pasta, 1 4 ounce can diced green chiles, 6 ounces cherry tomatoes, halved , 1/2 cup black beans, drained and rinsed, 1/2 cup corn kernels, 1/4 cup red onion, finely chopped, 1 medium jalapeño pepper, seeded and diced, 1/4 cup fresh cilantro, chopped, and cooked ground beef. Stir until evenly combined.
- MAKE DRESSING: In a separate bowl whisk together 1/4 cup barbecue sauce, 1/4 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon spicy brown mustard, 1 tablespoon Worcestershire sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon fresh ground black pepper until smooth.
- TOSS SALAD: Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
- ADD CHEESE AND BACON: Stir in 2 ounces cheddar cheese, shredded and 6 slices cooked bacon, crumbled .
- CHILL: Cover and refrigerate for at least 1 hour to allow the flavors to blend.
- SERVE: Toss lightly before serving and garnish with additional cilantro if desired.
Notes
Make-Ahead: This pasta salad can be made up to 1 day ahead. Store covered in the refrigerator and stir before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Not applicable. This salad is best served cold.
Freezing: Freezing is not recommended.
Ingredient Tip: Let the ground beef cool slightly before mixing so it doesn’t warm the salad and melt the cheese.
DONNA’S KITCHEN TIP -
Grab two lids of the same size — plastic storage lids work great. Place one lid with the lip facing up and fill it with your cherry or grape tomatoes. Set the second lid on top with the lip facing down. Press gently to hold everything in place (not too hard — you don’t want tomato juice everywhere). The rims keep them from rolling around. Then slide a serrated knife right through the middle. Watch your fingers. And just like that… perfectly halved tomatoes in seconds.
Grab two lids of the same size — plastic storage lids work great. Place one lid with the lip facing up and fill it with your cherry or grape tomatoes. Set the second lid on top with the lip facing down. Press gently to hold everything in place (not too hard — you don’t want tomato juice everywhere). The rims keep them from rolling around. Then slide a serrated knife right through the middle. Watch your fingers. And just like that… perfectly halved tomatoes in seconds.
Nutrition
Serving: 1 | Calories: 551cal | Carbohydrates: 42g | Protein: 18g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 61mg | Sodium: 399mg | Sugar: 7g | Fiber: 3g | Calcium: 106mg | Iron: 2mg