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Cowboy Pasta Salad

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Cowboy pasta salad is a hearty and flavorful main-dish salad loaded with pasta, ground beef, cheese, beans, corn, and a creamy, tangy dressing. It’s perfect for potlucks, barbecues, or meal prep and delivers bold Southwestern-inspired flavors in every bite.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 6–8 servings
  • Category: Main Dish
  • Method: Mixing
  • Cuisine: American
  • Diet: Halal

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

Instructions

  1. Cook pasta according to package instructions, then drain and rinse under cold water to stop the cooking.
  2. In a skillet, brown the ground beef with salt and pepper. Let it cool completely.
  3. In a large mixing bowl, combine pasta, cooled beef, cheese, tomatoes, black beans, corn, and red onion.
  4. In a separate bowl, whisk together mayonnaise, sour cream, barbecue sauce, Dijon mustard, apple cider vinegar, garlic powder, paprika, salt, and pepper until smooth.
  5. Pour the dressing over the pasta mixture and toss until evenly coated.
  6. Chill for at least 1 hour before serving to allow the flavors to meld. Garnish with green onions or jalapeños if desired.

Notes

  • Great for make-ahead meals or potlucks.
  • Swap ground beef for chicken or steak, or use more beans for a vegetarian version.
  • Add avocado or hot sauce for more flavor and heat.
  • Store in the fridge for up to 4 days; do not freeze.

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