Cowboy Pasta Salad (Print)

Beef, bacon, and corn tossed with rotini in a smoky BBQ ranch dressing for a hearty crowd-pleasing dish.

# What You Need:

→ Pasta

01 - 14 oz rotini or penne pasta

→ Meats

02 - 10 oz ground beef
03 - 6 slices bacon, chopped

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1 cup canned corn, drained
06 - ½ red onion, finely chopped
07 - ½ cup pickled jalapeño slices (optional)
08 - 2 green onions, sliced

→ Cheese

09 - 1 cup shredded cheddar cheese

→ Dressing

10 - 1 cup ranch dressing
11 - ¼ cup BBQ sauce
12 - 1 tbsp hot sauce (optional)
13 - Salt and black pepper, to taste

# How To Make It:

01 - Bring a large saucepan of salted water to a boil. Add the rotini or penne and cook according to package directions until al dente. Drain and rinse under cold running water to stop the cooking process and cool the pasta completely.
02 - While the pasta cooks, place the chopped bacon in a large skillet over medium heat. Cook, stirring occasionally, until the bacon is golden and crispy. Transfer to a paper towel-lined plate to drain excess grease.
03 - In the same skillet, add the ground beef and cook over medium heat, breaking it apart with a spoon, until fully browned and no pink remains. Drain off any excess fat and season with salt and pepper. Set aside to cool slightly.
04 - In a large mixing bowl, combine the cooled pasta, browned ground beef, crispy bacon, halved cherry tomatoes, drained corn, chopped red onion, pickled jalapeño slices, sliced green onions, and shredded cheddar cheese. Toss gently to distribute evenly.
05 - In a separate bowl, whisk together the ranch dressing, BBQ sauce, and hot sauce if using until smooth and well blended. Pour the dressing over the salad and toss thoroughly until every component is evenly coated.
06 - Taste the salad and adjust seasoning with additional salt and pepper as needed. For the best flavor development, refrigerate for at least 30 minutes before serving.

# Expert Advice:

01 -
  • The BBQ ranch dressing clings to every spiral of pasta and makes each bite feel indulgent without being heavy.
  • It doubles as a side dish or a full meal, which means you can bring it to a cookout and eat the leftovers for lunch the next day.
02 -
  • Rinsing the pasta under cold water is not optional here because warm pasta will melt the cheese and turn your dressing into a greasy puddle.
  • The salad tastes significantly better after resting in the fridge because the dressing seeps into every crevice of the pasta and the bacon reabsorbs flavor.
03 -
  • Cook the pasta one minute longer than the box suggests because cold pasta firms up and you want it tender, not chewy.
  • Let the beef cool for at least ten minutes before adding it to the bowl or it will wilt the vegetables and partially melt the cheese.

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