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.

Course Main Course, Salad

Cuisine American

Keyword cowboy pasta salad

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 794kcal

Author Julia

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)

US Customary - Metric

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