Cowboy Pasta Salad
Cowboy Pasta Salad is a bold, hearty twist on classic pasta salad, packed with savory bacon, seasoned ground beef, sharp cheddar cheese, and a zesty, slightly spicy dressing. Inspired by Cowboy Spaghetti, this dish is perfect for potlucks, backyard barbecues, or easy weeknight dinners. Serve it warm, chilled, or at room temperature for a crowd-pleasing meal that's full of flavor and texture!
Ingredients
16 oz (1 pound) Rotini pasta
8 slices Bacon, chopped
1 pound Ground beef
2 tablespoons Taco seasoning
1 cup Corn kernels (fresh, frozen and thawed, or canned)
1 pint Cherry tomatoes, halved
6 Scallions (green onions), thinly sliced
2 cups Sharp cheddar cheese, freshly shredded
1 cup Mayonnaise
1/4 cup Barbecue sauce
2 tablespoons Hot sauce (adjust to taste)
1 tablespoon Worcestershire sauce
1 teaspoon Garlic powder
1/2 teaspoon Smoked paprika
Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare the bacon: In a large skillet, heat over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving the bacon fat in the pan.
- Cook the ground beef: In the same skillet with the bacon fat, add the ground beef. Break it apart with a wooden spoon and cook until no longer pink, about 5-6 minutes. Add the taco seasoning and stir to coat the beef. Continue cooking for 1 more minute to meld the flavors. Remove from heat and let cool slightly.
- Make the dressing: In a large mixing bowl, whisk together the mayonnaise, barbecue sauce, hot sauce, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper until smooth and well blended. Taste and adjust seasonings as needed.
- Assemble the salad: In a large serving bowl, combine the cooled pasta, cooked ground beef, crispy bacon, corn, cherry tomatoes, and scallions. Pour the prepared dressing over the ingredients and toss gently to coat.
- Add the cheese: Fold in the shredded cheddar cheese, reserving a small amount for garnish if desired.
- Chill or serve: Refrigerate for at least 30 minutes for the best flavor, or serve immediately if you're in a hurry. Garnish with the reserved cheese and extra scallions before serving.
Notes
- Spice Level: The hot sauce adds a mild to medium kick. You can adjust the heat by using less hot sauce for a milder version or adding more for extra spice. For a fiery twist, try adding diced jalapeños.
- Make-Ahead Tips: For best results, make the salad ahead of time and let it chill in the fridge for at least 30 minutes. The flavors will develop and blend as it sits.
- Vegetarian Option: Omit the bacon and ground beef for a vegetarian version. Add extra vegetables like bell peppers or black beans to keep it hearty.
- Pasta Shape: Rotini holds the dressing well, but you can substitute with other pasta shapes like fusilli, farfalle, or penne.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. If it seems dry after refrigerating, add a bit more dressing to revive the creaminess.
- Variations: Feel free to experiment with different cheeses, such as smoked gouda, or swap the barbecue sauce with ranch dressing for a different flavor profile.