Cowboy Pasta Salad

Enjoy the robust flavors of Cowboy Pasta Salad, a perfect mix of pasta, ground beef, and vibrant veggies. Ideal for any occasion!

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Cowboy pasta salad recipe goes beyond your typical pasta salad with a hearty mix of tasty ingredients, all smothered in a creamy dressing. It’s a must-try dish that's perfect for your next potluck.

Hearty enough to serve as a main dish yet equally ideal as a crowd-pleasing side, this pasta salad is sure to be a hit!

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Savor the robust flavors of cowboy macaroni salad, a delightful mix of tender pasta, crisp veggies, and savory spices. This dish is a staple at backyard barbecues and potlucks, bringing a unique twist to traditional pasta salads.

With its creamy, tangy dressing, each bite is a delectable treat. Perfect for fans of classic macaroni salad or those seeking a new culinary delight, loaded cowboy pasta salad promises to satisfy your cravings and leave you wanting more.

What you'll need to make this pasta salad with ground beef:

Macaroni Salad Ingredients

• 16 ounces of elbow macaroni
• 2 tablespoons of vegetable oil
• 1 pound of lean ground beef
• ⅛ teaspoon of red pepper flakes
• 1 pound of smoked bacon, cooked and crumbled
• 1 (15.25-ounce) can of whole kernel sweet corn, drained
• 1 (15.25-ounce) can of black beans, drained and rinsed
• 2¼ cups of halved cherry tomatoes
• ½ cup of thinly sliced green onion
• 2 cups of finely shredded cheddar cheese

Dressing Ingredients

• 1 cup of mayonnaise (your favorite brand)
• 2 tablespoons of barbecue sauce (your favorite brand)
• 2 tablespoons of lime juice 
• 1½ tablespoons of Worcestershire sauce
• 1 tablespoon of Dijon mustard 
• 2 teaspoons of sriracha sauce
• ½ teaspoon of kosher salt
• ½ teaspoon of fresh cracked black pepper

FIRST STEP: Cook the elbow macaroni to al dente according to the package directions. Drain the hot water off and rinse with cold water to stop the noodles from cooking. 

SECOND STEP: Once drained, add the cooked pasta to an extra-large mixing bowl. Pour 2 tablespoons of vegetable oil over the macaroni and toss. Cover with plastic wrap and chill in the refrigerator.

THIRD STEP: Add the ground beef and red pepper flakes to a 3 to 4-quart saucepan over medium-high heat for 5 to 7 minutes, stirring often. Drain any excess grease.

FOURTH STEP: Add the mayo, BBQ sauce, lime juice, Worcestershire sauce, Dijon mustard, sriracha sauce, kosher salt, and fresh cracked black pepper to a small bowl. Whisk to combine thoroughly. Set it aside. 

FIFTH STEP: Remove the macaroni from the refrigerator. 

SIXTH STEP: Add the cooked ground beef, crumbled bacon, corn, black beans, tomatoes, sliced green onions, and shredded cheddar to the pasta.

SEVENTH STEP: Pour the dressing over the salad and toss to coat the ingredients thoroughly. Serve immediately, or cover the salad and chill in the refrigerator until you’re ready to serve.

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Cowboy Pasta Salad

Enjoy the robust flavors of Cowboy Pasta Salad, a perfect mix of pasta, ground beef, and vibrant veggies. Ideal for any occasion!

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine American

Servings 12

Calories 650 kcal

Ingredients

  

1x2x3x

Macaroni Salad

• 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)
• 2 ¼ cups cherry tomatoes (halved)
• ½ cup green onion (thinly sliced)
• 2 cups cheddar cheese (finely shredded)

Dressing

• 1 cup mayonnaise (your favorite brand)
• 2 tablespoons barbecue sauce (your favorite brand)
• 2 tablespoons lime juice
• 1 ½ tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 teaspoons sriracha sauce
• ½ teaspoon kosher salt
• ½ teaspoon fresh cracked black pepper

DIRECTIONS

 

• Cook the elbow macaroni according to the package directions. Drain the hot water off and rinse with cold water to stop the noodles from cooking. Be sure to drain very well.
• Once drained, add the pasta to an extra-large mixing bowl. Pour the 2 tablespoons of vegetable oil over the macaroni and toss. Cover with plastic wrap and chill in the refrigerator.
• Add the ground beef and red pepper flakes to a 3 to 4-quart saucepan over medium-high heat for 5 to 7 minutes, stirring often. Drain any excess grease.
• Add the mayo, barbecue sauce, lime juice, Worcestershire sauce, Dijon mustard, sriracha sauce, kosher salt, and fresh cracked black pepper to a small mixing bowl. Whisk to combine thoroughly. Set it aside.
• Remove the macaroni from the refrigerator.
• Add the cooked ground beef, crumbled bacon, corn, black beans, tomatoes, sliced green onions, and shredded cheddar.
• Pour the dressing over the salad and toss to coat the ingredients thoroughly. Serve immediately, or cover the salad and chill in the refrigerator until you’re ready to serve.

Notes

• This cold pasta salad can be made the night before you plan to serve it.
• Be sure to drain the pasta very well so that you don’t have extra moisture in your pasta salad.
• If you are making this salad the night before, leave out the tomatoes as they can soften the noodles.

Nutrition

Calories: 650kcal | Carbohydrates: 49g | Protein: 27g | Fat: 39g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 710mg | Potassium: 618mg | Fiber: 6g | Sugar: 5g | Vitamin A: 508IU | Vitamin C: 11mg | Calcium: 170mg | Iron: 3mg

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