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Cowboy Pasta Salad

Cowboy pasta salad with BBQ beef, bacon, black beans, corn, cheddar, and jalapeño tossed in a smoky BBQ ranch dressing. Rinsed rotini stays al dente and cool, while the dressing clings for a hearty Western pasta salad vibe.
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Prep Time 25 minutes
Cook Time 20 minutes
chilling 30 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb rotini pasta
  • 1 lb ground beef, browned and seasoned
  • 6 bacon strips, cooked and crumbled
  • 1 can (15 oz) black beans, drained
  • 1.5 cup corn kernels
  • 1 cup shredded cheddar
  • 1 jalapeño, minced
  • 4 green onions, sliced
  • 0.25 cup cilantro
  • 0.5 cup BBQ sauce
  • 0.5 cup ranch dressing
  • 2 tbsp lime juice
  • 1 tsp smoked paprika
  • 0.1 salt
  • 0.1 pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp cumin

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook and cool the pasta
  1. Cook rotini pasta to al dente according to package directions, then drain, rinse cold, and cool completely.
  2. Spread the cooked pasta on a sheet pan to help it cool quickly before mixing.
Brown the BBQ beef and crumble bacon
  1. Brown ground beef in a cast iron skillet with salt, pepper, garlic powder, and cumin until cooked through, then drain fat and cool.
  2. Cook bacon until crisp, then crumble it and set aside to add later.
Make the smoky BBQ ranch dressing
  1. Whisk BBQ sauce, ranch dressing, lime juice, and smoked paprika together until smooth.
Assemble the cowboy pasta salad
  1. Combine all ingredients except cilantro in a large bowl.
  2. Pour dressing over the mixture and toss until evenly coated, then fold in cilantro.
Chill and serve
  1. Refrigerate for 30 minutes to let the flavors meld, then toss once more before serving.

Notes

Pro tip: cooling the pasta and beef fully prevents a watery salad—rinse with cold water and spread on a pan if you’re short on time. Store covered in the refrigerator up to 4 days; freeze is not recommended due to the dressing and tender pasta texture. For a lighter option, use lean ground beef and low-fat ranch while keeping the BBQ sauce and smoked paprika for the same smoky flavor.