Description
This loaded cowboy pasta salad is a hearty, vibrant meal packed with smoky bacon, juicy ground beef, sweet corn, and creamy dressing. Perfect for meal prep, potlucks, or feeding a crowd, it’s bold, satisfying, and gets even better as the flavors mingle.
Ingredients
Scale
- 12 oz rotini or penne pasta
- 1 lb lean ground beef
- 6 slices bacon, cooked and crumbled
- 1 cup corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1/2 medium red onion, finely diced
- 1 cup shredded cheddar cheese
- 1 medium green bell pepper, diced
- 1/4 cup pickled jalapeños, chopped (optional)
- 2 tbsp fresh parsley, chopped
- 1/2 cup mayonnaise
- 1/3 cup barbecue sauce
- 1/3 cup sour cream
- 1 tbsp apple cider vinegar
- 1 tsp chili powder
- Salt & pepper to taste
- 1 cup black beans, rinsed and drained (optional)
- 1 medium avocado, diced (optional)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse with cold water. Set aside.
- Heat a large skillet over medium-high heat. Add ground beef, breaking it up as it cooks. Sprinkle in chili powder, salt, and pepper. Cook until browned and no pink remains, about 6-7 minutes. Drain excess fat if needed. Let cool slightly.
- In the same skillet, cook bacon over medium heat until crispy, about 6-8 minutes. Transfer to paper towels to drain, then crumble.
- Dice red onion and green bell pepper, halve cherry tomatoes, and chop parsley. If using, chop jalapeños and dice avocado.
- In a medium bowl, whisk together mayonnaise, barbecue sauce, sour cream, apple cider vinegar, salt, pepper, and additional chili powder if desired.
- In a large mixing bowl, combine cooked pasta, ground beef, crumbled bacon, corn, tomatoes, onion, bell pepper, cheddar cheese, parsley, and jalapeños (if using). Pour in dressing and toss until everything is coated. Fold in black beans and avocado if using.
- Cover and chill for at least 30 minutes (up to overnight). Toss again before serving and garnish with extra parsley or cheese.
Notes
For gluten-free, use chickpea or lentil pasta. Vegetarian version: skip beef and bacon, use black beans and grilled veggies. Add avocado just before serving for best texture. Chill salad for at least 30 minutes for flavors to meld. If salad dries out, stir in extra mayo or barbecue sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 150 g)
- Calories: 375
- Sugar: 5
- Sodium: 650
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 38
- Fiber: 4
- Protein: 17
Keywords: cowboy pasta salad, loaded pasta salad, meal prep, barbecue salad, hearty salad, picnic recipe, summer salad, beef pasta salad, bacon salad, creamy pasta salad