Cowboy Pasta Salad (Print View)
Beef, bacon, and veggie pasta tossed in smoky BBQ ranch dressing for a hearty crowd-pleasing dish.
# What You Need:
→ Pasta
01 - 14 ounces rotini or penne pasta
→ Meats
02 - 10 ounces ground beef
03 - 6 slices bacon, chopped
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 cup canned corn, drained
06 - 1/2 red onion, finely chopped
07 - 1/2 cup pickled jalapeño slices (optional)
08 - 2 green onions, sliced
→ Cheese
09 - 1 cup shredded cheddar cheese
→ Dressing
10 - 1 cup ranch dressing
11 - 1/4 cup BBQ sauce
12 - 1 tablespoon hot sauce (optional)
13 - Salt and black pepper, to taste
# How-To Steps:
01 - Bring a large saucepan of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool completely.
02 - Place chopped bacon in a large skillet over medium heat. Cook until golden and crispy, about 6 to 8 minutes. Transfer to a paper towel-lined plate to drain excess grease.
03 - In the same skillet, add ground beef and cook over medium heat, breaking it apart with a spoon, until fully browned. Drain any excess fat and season with salt and pepper. Let cool slightly.
04 - In a large mixing bowl, combine the cooled pasta, browned beef, crispy bacon, halved cherry tomatoes, drained corn, chopped red onion, jalapeño slices, green onions, and shredded cheddar cheese.
05 - In a separate bowl, whisk together the ranch dressing, BBQ sauce, and hot sauce if using until smooth and well blended.
06 - Pour the dressing over the salad mixture and toss gently until all ingredients are evenly coated. Taste and adjust seasoning with additional salt and pepper as needed. Chill for at least 30 minutes before serving for best flavor.
# Expert Hints:
01 -
- The BBQ ranch dressing clings to every spiral of pasta and makes each bite feel indulgent without requiring any fancy technique.
- It travels beautifully, which means you will become the person everyone asks to bring the salad from now on.
02 -
- Do not skip rinsing the pasta because the residual heat will melt the cheese into a gummy clump instead of those perfect little shreds you want.
- The salad tastes noticeably better on day two, so making it ahead is not just acceptable but actively encouraged.
03 -
- Cook the pasta one minute longer than the package says because cold pasta firms up and undercooked spirals are unpleasant to chew in a salad.
- Toss the warm beef with a spoonful of BBQ sauce before adding it to the bowl so the meat carries seasoning all the way through.