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This creamy Cowboy Pasta Salad is loaded with seasoned beef, corn, black beans, cheddar, bacon, and jalapeños in a tangy BBQ-mayo dressing-perfect for Tex-Mex-inspired BBQs and potlucks.
Cowboy Pasta Salad (Tex-Mex BBQ Style)
- Meaty, satisfying main: The combo of ground beef, cheddar, and bacon turns classic pasta salad into a crowd-pleasing, protein-forward dish for hungry crews (hello, game day and tailgates). You might also like my Mexican street corn pasta salad with black beans and grilled chicken salad.
- BBQ + Tex-Mex mash-up: I season the beef with chili powder, cumin, and garlic powder, then toss it with a barbecue-kissed dressing. It's got Texas roadhouse vibes but in a chilled pasta salad-perfect for BBQs and summer potlucks.
- All-season favorite: Sure, this cowboy pasta salad screams summer-sweet corn, juicy tomatoes, Tex-Mex BBQ vibes-but I would also serve it for fall tailgates, football parties, and backyard barbecues. My other cookout favorites are chicken corn bacon salad with creamy pesto dressing, strawberry spinach salad, the most amazing Greek salad, and orzo salad.
You'll Need Everyday Ingredients:
You don't need fancy add-ins or pricey cheese to make a cowboy pasta salad. Use whatever short pasta you've got and pantry staples like canned black beans or green chiles. Swap cheddar for pepper jack, cilantro for parsley, turkey for beef-wing it! I always hold back a little dressing to refresh right before serving; the pasta soaks it up as it chills, which is exactly why it tastes even better after a quick rest. Use your favorite BBQ sauce for the dressing or make it from scratch using my recipes: Kansas City BBQ Sauce or Carolina Gold BBQ Sauce.
How to serve it (and what to serve with it)
- Cookout classic: Serve chilled in a big bowl at barbecues, potlucks, and tailgates. Garnish with extra cheddar, bacon, and cilantro. Also, make my baked chicken wings, jalapeno popper bacon dip, and buffalo chicken dip.
- Texas BBQ plate: Pair with oven baked ribs, smoked brisket, grilled chicken, grilled ribeye steak with the best steak marinade, or grilled pork chops. Add coleslaw, pickles, and cornbread.
- Tex-Mex spread: Serve with elote (Mexican street corn), homemade roasted tomato salsa, chips & guac, pico de gallo, and a big avocado corn tomato salad.
FAQ
- What can I use instead of mayo? I go 50/50 mayo + Greek yogurt or use ranch dressing mixed with BBQ sauce (start ½ cup ranch + 2 tablespoon BBQ, adjust). Avocado-oil mayo is another great swap.
- How do I keep the pasta from soaking up all the dressing? Cook to firm al dente, rinse briefly, then toss with ½ to ⅔ of the dressing. Chill. Right before serving, add the remaining dressing plus a splash of vinegar or lime to wake it up.
- Can I serve it warm? Yes-let beef cool slightly so it doesn't break the dressing, skip rinsing the pasta, and toss while the pasta is just warm, not hot. It'll be creamier and looser.
Cowboy Pasta Salad
This Cowboy Pasta Salad packs Tex-Mex flavor into a hearty pasta salad loaded with seasoned ground beef, corn, tomatoes, sharp cheddar, bacon, and a tangy BBQ-mayo dressing-built for potlucks, barbecues, tailgates, and easy weeknight dinners when you want a meat-and-pasta meal that eats like a main.
Ingredients
- 12 ounces rotini (340 grams)
- 1 tablespoon olive oil (15 milliliters)
- 1 pound ground beef (450 grams)
- 1 teaspoon chili powder (2 grams)
- ½ teaspoon ground cumin (1 gram)
- ½ teaspoon garlic powder (1.5 grams)
- Salt and black pepper to taste (about ½ teaspoon each)
- 1 cup corn kernels (165 grams) canned, drained or thawed if frozen
- 15 oz black beans (425 grams) canned, rinsed, and drained
- 1 cup grape tomatoes (150 grams) halved or quartered
- ½ red onion (75 grams) finely diced
- 1 cup shredded cheddar cheese (100 grams)
- ½ cup sliced pickled jalapeños (60 grams) optional, for heat
- 4 slices cooked bacon (60 grams) chopped
- 2 tablespoons chopped fresh parsley or cilantro (8 grams)
For the Dressing
- ¾ cup mayonnaise (180 milliliters)
- 2 tablespoons barbecue sauce (30 milliliters)
- 1 tablespoon Dijon mustard (15 milliliters)
- 1 tablespoon apple cider vinegar (15 milliliters)
- 1 teaspoon hot sauce (5 milliliters), optional
- Salt and pepper to taste (about ¼ teaspoon each)
Instructions
- Cook the pasta : Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water. Toss with a little olive oil to prevent sticking. Set aside.
- Cook the beef: Heat a skillet over medium heat. Add the ground beef and break it up with a spoon. Season with chili powder, cumin, garlic powder, salt, and pepper. Cook until browned and cooked through, about 8-10 minutes. Drain any excess fat and let cool slightly.
- Prepare the dressing: In a small bowl or jar, whisk together the mayonnaise, barbecue sauce, Dijon mustard, apple cider vinegar, and hot sauce (if using). Season with salt and pepper. Taste and adjust seasoning if needed.
- Assemble the salad: In a large mixing bowl, combine the cooled pasta, seasoned ground beef, corn, black beans (rinsed and drained), grape tomatoes, red onion, cheddar cheese, pickled jalapeños, bacon, and parsley or cilantro.
- Add the dressing: Pour the dressing over the salad and toss gently until everything is evenly coated.
- Chill or serve: For best flavor, chill the salad in the refrigerator for 30 minutes before serving. Garnish with extra cheese, bacon, or herbs if desired.
Notes
- Salt your pasta water: Well-seasoned pasta is key; I add 1-1½ tablespoons kosher salt to the boiling water so the salad isn't bland later.
- Cook pasta just-al-dente + rinse: A quick cold rinse stops cooking and keeps rotini bouncy-essential in creamy salads.
- Season the beef boldly: I bloom chili powder and cumin in the fat for a minute so the meat tastes "BBQ-pit" savory, not just browned.
- Cool hot components: I let beef and bacon cool so they don't melt the mayo; warm beef can make the dressing greasy.
- Hold back some dressing: I always reserve a bit to refresh right before serving-pasta absorbs dressing as it chills.
- Balance the heat and sweet: Taste the final mix; adjust with a splash of vinegar for brightness, more BBQ sauce for sweetness, or extra jalapeños for kick.
- Use your favorite BBQ Sauce or make it from scratch using my recipes: Kansas City BBQ Sauce or Carolina Gold BBQ Sauce.
Storage, reheating, freezing & make-ahead
- Storage: Refrigerate in an airtight container for 3-4 days. Keep extra dressing separately to refresh before serving.
- Reheating: The cowboy pasta salad is best served chilled or cool. If it's just out of the fridge, I let it sit 15-20 minutes to soften the dressing and perk up flavors-no actual reheating needed.
- Freezing: Mayo-based pasta salads don't freeze well (texture separates). If you must plan ahead, freeze the cooked, cooled beef and bacon separately; thaw, then assemble fresh.
- Make-ahead: You can make the cowboy pasta salad up to 24 hours ahead: cook pasta, season beef, mix dressing. Toss pasta + mix-ins with ½ to ⅔ of the dressing. Chill. Fold in remaining dressing, herbs, and extra cheese/bacon just before serving.
Nutrition
Nutrition Information
Cowboy Pasta Salad
Amount per Serving
Calories
794
% Daily Value*
Fat
41
g
63
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
14
g
Monounsaturated Fat
12
g
Cholesterol
85
mg
28
%
Sodium
804
mg
35
%
Potassium
838
mg
24
%
Carbohydrates
69
g
23
%
Fiber
10
g
42
%
Sugar
6
g
7
%
Protein
37
g
74
%
Vitamin A
854
IU
17
%
Vitamin C
8
mg
10
%
Calcium
193
mg
19
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
Awesome recipe for my teenage boys, 12 and 14. They love ground beef, and this recipe is different from our usual hamburgers or Hamburger Helper. We make this at least once a week!
Hi Angel! Love that it’s become a weekly staple—such a fun twist on the usual beef dinners! 🙂
This became one of our favorite recipes at first bite! I did use chickpea pasta and a whole can of corn, but those were the only changes. Like it best at room temperature.
Thank you so much, Amy, for trying this recipe and sharing your review - I really appreciate it! ❤️ Chickpea pasta is perfect here!