Smoky BBQ Cowboy Pasta Salad (Printable Version)
Smoky bacon, seasoned beef, and tangy BBQ ranch tossed with pasta, veggies, and cheddar for a crowd-pleasing dish.
# Ingredient List:
→ Pasta
01 - 14 oz rotini or penne pasta
→ Meats
02 - 7 oz lean ground beef
03 - 6 slices bacon
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - ¾ cup canned corn, drained
06 - ¾ cup black beans, rinsed and drained
07 - ½ red onion, finely diced
08 - 1 green bell pepper, diced
09 - 2 green onions, sliced
→ Cheese
10 - 1 cup (3.5 oz) shredded cheddar cheese
→ Dressing
11 - ½ cup ranch dressing
12 - ¼ cup BBQ sauce
13 - 1 tbsp hot sauce (optional)
14 - Salt and black pepper, to taste
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook the rotini or penne according to package directions until al dente. Drain in a colander and rinse under cold water to cool completely. Set aside.
02 - Place the bacon slices in a large skillet over medium heat. Cook until evenly crisp, about 5–7 minutes, turning occasionally. Transfer to paper towels to drain, then chop into bite-sized pieces.
03 - In the same skillet, add the lean ground beef over medium-high heat. Cook, breaking it apart with a spoon, until fully browned and no pink remains. Season with salt and pepper. Drain any excess fat and let cool slightly.
04 - In a large serving bowl, combine the cooled pasta, browned ground beef, chopped bacon, halved cherry tomatoes, drained corn, black beans, diced red onion, diced green bell pepper, sliced green onions, and shredded cheddar cheese. Toss gently to distribute evenly.
05 - In a small bowl, whisk together the ranch dressing, BBQ sauce, and hot sauce if using. Season with salt and black pepper to taste.
06 - Pour the dressing over the salad ingredients. Toss gently until everything is evenly coated.
07 - Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
# Expert Tips:
01 -
- The smoky BBQ ranch dressing clings to every spiral of pasta and makes each bite feel indulgent without much effort.
- It holds up beautifully at potlucks, even sitting out for a while, which is rare for a pasta salad.
02 -
- Warm pasta will melt the cheese into clumps and make the dressing greasy, so patience while it cools really matters.
- The salad tastes significantly better on the second day once everything has had time to mingle overnight.
03 -
- Cook the bacon a day ahead and store it in the refrigerator so assembly goes much faster.
- A squeeze of fresh lime juice over the finished salad brightens every flavor on the plate.