Description

This Cowboy Pasta Salad is a flavorful and hearty dish combining smoky charred corn, seasoned ground beef, crispy bacon, and a creamy, tangy barbecue dressing. Perfect as a crowd-pleasing side or light meal, it features rotini pasta tossed with fresh cherry tomatoes, sharp cheddar, black beans, green onions, and jalapeño for a bit of heat. The salad can be served chilled or at room temperature, making it ideal for cookouts, picnics, or casual gatherings.

Ingredients

Dressing

1 cup mayonnaise
½ cup sour cream
3 tablespoons barbecue sauce
2 tablespoons lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Hot sauce (to taste)

Main Salad

1 pound rotini (or cavatappi pasta)
1 pound ground beef
1 tablespoon taco seasoning
8 ounces thick cut bacon, chopped
1½ cups corn kernels
1½ cups cherry tomatoes, halved
1½ cups sharp cheddar cheese, cubed or shredded
15 ounces black beans (1 can), drained and rinsed
3 green onions, sliced
1 jalapeño, seeded and minced

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Instructions

Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta until just al dente. Drain and rinse under cold water to stop cooking and to wash off surface starch, preventing the salad from becoming gluey. Set aside to cool.
Make the dressing. While the pasta cooks, whisk together mayonnaise, sour cream, barbecue sauce, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and hot sauce to taste. Refrigerate to let the flavors meld.
Cook the bacon. In a skillet over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and drain on paper towels, leaving a little fat in the pan.
Cook and season the beef. Add the ground beef to the skillet with the bacon fat, breaking it up as it cooks until browned. Stir in taco seasoning and a splash of water; simmer for 2 minutes to coat the beef. Remove from heat and let cool.
Char the corn. In a dry skillet over medium-high heat, add the corn kernels and toss occasionally until they are browned and blistered in spots. This adds a smoky flavor essential to the dish.
Combine all ingredients. In a large mixing bowl, combine the cooled pasta, seasoned beef, crispy bacon, charred corn, cherry tomatoes, cheddar cheese, black beans, green onions, and jalapeño. Pour the dressing over and toss well to coat everything evenly. Adjust seasoning with extra salt or hot sauce to taste.
Chill then serve. Serve immediately or chill the salad for up to an hour. If the salad absorbs too much dressing over time, stir in a little extra before serving to restore creaminess.

Notes

Rinsing pasta after cooking is key to prevent the salad from becoming sticky and gluey.
Charring the corn adds a smoky, cookout flavor that elevates the dish.
You can substitute rotini with cavatappi or another sturdy pasta shape.
For added heat, keep some jalapeño seeds or use a spicier hot sauce.
This salad can be made a few hours ahead and stored in the refrigerator.
Adjust seasoning after tossing to suit your taste preferences.
Using thick cut bacon adds hearty texture and flavor.