Cowboy Pasta Salad Bold BBQ Bonanza
A robust and flavor-packed pasta salad that combines smoky barbecue notes with savory ground beef and crispy bacon. It is a hearty, crowd-pleasing dish that works perfectly as either a substantial side or a complete summer meal.
Equipment
- Large pot
- Colander
- Large skillet
- Paper towels
- Cutting board
- Chef's knife
- Medium mixing bowl
- Whisk
- Large mixing bowl
- Spatula
Ingredients
- 16 oz Rotini or Fusilli pasta
- 1 lb Lean ground beef
- 8 slices Thick-cut bacon, cooked and chopped
- 1 cup Sharp cheddar cheese, cubed or shredded
- 1 cup Sweet corn, fresh or canned
- ½ cup Red onion, finely diced
- 1 cup Cherry tomatoes, halved
- 1 cup Barbecue sauce
- ½ cup Mayonnaise
- 1 tablespoon Yellow mustard
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- Salt and black pepper to taste
- 1 tablespoon Pickle juice optional twist
Instructions
- Bring a large pot of salted water to a rolling boil and cook the pasta according to package directions until al dente. Drain and rinse immediately under cold water to stop the cooking process.
- In a large skillet over medium heat, brown the ground beef until fully cooked, crumbling it into small pieces. Season with salt and pepper, then drain the grease and let the meat cool.
- In a separate pan, fry the thick-cut bacon until perfectly crispy. Drain on paper towels and chop into small, bite-sized bits.
- Prepare the fresh ingredients by dicing the red onion, halving the cherry tomatoes, and ensuring the beans and corn are well-drained.
- In a medium bowl, whisk together the barbecue sauce, mayonnaise, yellow mustard, smoked paprika, garlic powder, and optional pickle juice until the dressing is smooth and creamy.
- In your largest mixing bowl, combine the cooled pasta, browned beef, chopped bacon, cheese, black beans, corn, onion, and tomatoes.
- Pour the signature BBQ dressing over the ingredients and use a large spatula to gently fold everything together until the pasta is thoroughly coated.
- Cover the bowl and refrigerate for at least one hour before serving to allow the flavors to meld and the pasta to absorb the dressing.
Notes
To prevent the dressing from becoming oily, never add it to hot pasta; ensure the pasta is completely cooled first. For a flavor boost, try roasting the corn in a cast-iron skillet before adding it to the salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If the salad seems dry after chilling, stir in an extra tablespoon of BBQ sauce or mayonnaise before serving.