Description

Cowboy Pasta Salad is a hearty, flavorful dish featuring smoky bacon, ground beef, creamy ranch dressing, and plenty of veggies. Perfect for fall parties, potlucks, or cozy dinners, this salad is easy to make and always a crowd-pleaser.

Ingredients

Scale

12 oz rotini pasta (or other short pasta)
8 oz thick-cut bacon, chopped
1 lb ground beef (or turkey for lighter version)
1 cup cherry tomatoes, halved
1 cup canned corn, drained (or thawed frozen corn)
1/2 cup red onion, finely diced
1/2 cup green bell pepper, chopped
1 cup sharp cheddar cheese, shredded
1/4 cup sliced green onions (for topping)
2 cloves garlic, minced
1/2 cup mayonnaise
1/2 cup sour cream (or Greek yogurt)
3 tbsp ranch dressing
2 tbsp BBQ sauce
1 tbsp Dijon mustard
1/2 tsp smoked paprika
Salt & pepper to taste

Instructions

Bring a large pot of salted water to a boil. Add rotini pasta and cook until al dente, about 10 minutes. Drain and rinse under cold water. Set aside.
While pasta cooks, heat a large skillet over medium heat. Add chopped bacon and fry until crispy, about 6-8 minutes. Transfer bacon to a paper towel-lined plate to drain. Reserve 1 tbsp bacon fat.
In the same skillet with reserved bacon fat, add ground beef, minced garlic, and diced red onion. Cook, breaking up beef, until browned and onions are soft, about 6-7 minutes. Season with salt and pepper. Drain excess fat if needed. Set aside to cool.
Halve cherry tomatoes, chop green bell pepper, and slice green onions for topping. Grate cheddar cheese if using a block.
In a small mixing bowl, whisk together mayonnaise, sour cream, ranch dressing, BBQ sauce, Dijon mustard, and smoked paprika. Taste and add salt and pepper as needed.
In a large mixing bowl, combine cooked pasta, ground beef mixture, crispy bacon, cherry tomatoes, corn, green bell pepper, and shredded cheddar cheese. Pour dressing over everything and toss gently to coat.
Cover and refrigerate for at least 30 minutes to let flavors mingle. Before serving, sprinkle with sliced green onions. If salad seems dry after chilling, stir in an extra spoonful of ranch.

Notes

For best texture, use freshly grated cheddar and let the salad chill before serving. To make vegetarian, skip beef and bacon and add beans or veggie crumbles. For gluten-free, use GF pasta. If salad dries out after chilling, stir in extra ranch or a splash of milk. Make ahead up to a day; add green onions just before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Cuisine: American

Nutrition

Serving Size: About 1.5 cups per serving
Calories: 390
Sugar: 5
Sodium: 670
Fat: 21
Saturated Fat: 8
Carbohydrates: 32
Fiber: 3
Protein: 18

Keywords: cowboy pasta salad, fall party salad, hearty pasta salad, ranch pasta salad, bacon pasta salad, beef pasta salad, potluck recipe, tailgate salad, easy pasta salad