Name: Cowboy Pasta Salad
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 12 oz pasta (rotini, penne, or shells); 1/2 lb ground beef; 1 cup cheddar cheese, cubed or shredded; 1 cup cherry tomatoes, halved; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn (frozen, fresh, or canned); 1/2 red onion, finely chopped; 2 green onions, sliced (optional); 1/4 cup pickled or fresh jalapeños, sliced (optional); 1/2 cup mayonnaise; 1/2 cup sour cream; 1/4 cup barbecue sauce; 1 tablespoon Dijon mustard; 1 tablespoon apple cider vinegar; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; Salt and pepper to taste

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Cowboy pasta salad is a bold, hearty twist on the classic pasta salad—packed with ground beef, cheese, beans, corn, and a creamy, zesty dressing. It’s the kind of dish I bring to potlucks, barbecues, or weeknight dinners when I want something filling and full of flavor. This salad isn’t just a side dish—it’s a meal in itself.

Why You’ll Love This Recipe

I love how this pasta salad delivers a perfect mix of creamy, smoky, tangy, and savory in every bite. It’s loaded with protein and texture, so it feels satisfying enough to stand alone or complement grilled meats. The Southwestern-inspired ingredients give it a fun, bold flavor profile that always gets compliments. Plus, it’s easy to make ahead and great for feeding a crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (rotini, penne, or shells work well)
Ground beef
Cheddar cheese, cubed or shredded
Cherry tomatoes, halved
Black beans, drained and rinsed
Corn (frozen, fresh, or canned)
Red onion, finely chopped
Green onions (optional)
Pickled jalapeños or fresh for heat (optional)

For the dressing:

Mayonnaise
Sour cream
Barbecue sauce
Dijon mustard
Apple cider vinegar
Garlic powder
Paprika
Salt and pepper

Directions

I start by cooking the pasta according to package instructions, then draining and rinsing it under cold water to stop the cooking.
In a skillet, I brown the ground beef, seasoning it with salt and pepper, then let it cool completely.
In a large mixing bowl, I combine the pasta, beef, cheese, tomatoes, black beans, corn, and red onion.
For the dressing, I whisk together mayonnaise, sour cream, barbecue sauce, mustard, vinegar, garlic powder, paprika, salt, and pepper until smooth.
I pour the dressing over the salad and toss everything together until evenly coated.
I chill the salad for at least 1 hour before serving to let the flavors come together. I sometimes garnish with green onions or jalapeños for extra kick.

Servings and timing

This recipe makes about 6–8 servings.
Prep time: 20 minutes
Cook time: 15 minutes
Chill time: 1 hour
Total time: 1 hour 35 minutes

Variations

Sometimes I swap the ground beef for shredded rotisserie chicken or grilled steak for a different protein. For a lighter version, I use Greek yogurt in place of sour cream. If I’m making it vegetarian, I skip the meat and double up on beans and veggies. I’ve also added avocado chunks or a dash of hot sauce for more richness and heat.

Storage/Reheating

I store cowboy pasta salad in an airtight container in the fridge for up to 4 days. It actually tastes better the next day once the flavors have had time to develop. I don’t recommend freezing it since the dairy-based dressing doesn’t thaw well. It’s meant to be enjoyed cold, so I serve it straight from the fridge or let it sit at room temp for a few minutes.

FAQs

Can I make cowboy pasta salad ahead of time?

Yes, I always make it at least a few hours in advance to let the flavors meld. It holds up great in the fridge and is perfect for meal prep.

What kind of pasta works best?

I like using short pasta shapes like rotini, penne, or shells—they hold the dressing well and mix easily with the other ingredients.

Can I make this dish spicy?

Definitely. I add sliced jalapeños, a dash of cayenne in the dressing, or hot sauce if I want to turn up the heat.

Is this salad served hot or cold?

It’s best served cold or at room temperature. I make sure everything is cooled before mixing and let it chill before serving.

Can I use a different dressing?

Sure. While I love the creamy barbecue-style dressing, I’ve also tried ranch, chipotle mayo, or even a vinaigrette for a lighter version.

Conclusion

Cowboy pasta salad is one of my favorite ways to turn a simple side dish into something bold and satisfying. It’s full of texture, flavor, and heartiness that makes it feel like a full meal. Whether I’m bringing it to a summer cookout or prepping lunches for the week, this salad never lasts long in my fridge.