Cowboy Pasta Salad

Treat yourself to this hearty and smoky cowboy pasta salad that packs a punch with savory bacon, ground beef, veggies, and a creamy barbecue-Sriracha sauce. It is a satisfying side that's perfect for feeding a crowd!

Course Salad

Cuisine American

Prep Time 10

Cook Time 10

Total Time 1 20

Servings side servings

Calories 382kcal

Author Wanda Simone

Equipment

measuring cups and spoons
cutting board
knife
Large pot
colander
Large skillet
spatula or spoon
large bowl
medium bowl
large spoon

Ingredients

16 ounces rotini pasta
6 slices bacon chopped into ½" pieces
1 pound ground beef
15.25 ounce can black beans drained and rinsed
15 ounce can corn drained
1 pint grape tomatoes halved or quartered
1 cup shredded mexican blend cheese
2-3 green onions diced (plus more for garnish)

For the dressing

¾ cup mayonnaise
3 Tablespoons barbecue sauce
1½ Tablespoons Worcestershire sauce
1½ teaspoon Sriracha sauce

Instructions

In a large pot, boil the pasta to al dente, according to package directions.
16 ounces rotini pasta
Cook the chopped bacon over medium heat in a large skillet. Drain the grease and set the bacon aside.
6 slices bacon
Brown the ground beef in the skillet, breaking the meat apart as it cooks, until no longer pink. Drain any grease.
1 pound ground beef
Pour the cooked noodles into a colander and run cold water over them to cool.
Combine the pasta and dressing (recipe below) in a large bowl until all of the pasta has been coated.
Add the rest of the ingredients to the bowl and toss to combine.
15.25 ounce can black beans, 15 ounce can corn, 1 pint grape tomatoes, 1 cup shredded mexican blend cheese, 2-3 green onions
Cover and chill for at least 1 hour.
Top with more diced green onions to serve.

For the dressing:

Combine the mayonnaise, barbecue sauce, Worcestershire sauce and sriracha sauce in a medium bowl.
¾ cup mayonnaise, 3 Tablespoons barbecue sauce, 1½ Tablespoons Worcestershire sauce, 1½ teaspoon Sriracha sauce

Notes

You can replace the Rotini with any small, bite-sized pasta.
If you don't like too much spice, reduce the amount of sriracha to ¼ teaspoon (or eliminate it altogether).
If you are making the salad more than an hour before serving, add half the dressing to the pasta when you are making it. Store the other half in the refrigerator. Mix it in just before serving.

Nutrition