I’ve made a lot of pasta salads over the years, but this Cowboy Pasta Salad is the one I keep coming back to. It’s loaded with flavors and textures—meaty, cheesy, crunchy, and creamy all in one bowl. We’re talking tender pasta, juicy ground beef, crispy bacon, sweet corn, beans, tomatoes, and the most addictive creamy BBQ dressing ever.

It’s the kind of dish that works great for summer cookouts or even just a busy weeknight dinner. I first made it on a whim, and now it’s one of those recipes my family actually asks for.

The best part? You can make it ahead, and it still tastes just as good the next day. And if you’re into hearty salads like this, you’ll love my Creamy Bacon Pasta or the super fresh Mexican Street Corn Pasta Salad.

Why You’ll Love This Pasta Salad

Packed with protein from ground beef and bacon
Loaded with veggies for color, crunch, and flavor
Easy to make ahead—just add bacon before serving
Versatile: Serve it cold, room temp, or warm
Totally customizable: spice it up or make it mild

It’s bold, tangy, smoky, and creamy. If that’s not a winning combo, I don’t know what is.

Ingredients

For the Salad:

1 lb of mini farfalle pasta (or you can use any small-shaped pasta like rigatoni or shell pasta.)
1 lb lean ground beef (or swap it with ground turkey if you prefer a lighter option)
1 (4 oz) can mild diced green chiles
1 tsp chili powder
1 tsp ground cumin
¾ tsp garlic powder
¾ tsp onion powder
¾ tsp salt (skip this if using beef bouillon with turkey)
4–6 tbsp canned/pickled jalapeño peppers, diced
1 green bell pepper, chopped
1 (15 oz) can of black beans, thoroughly rinsed and drained
Kernels from 1 ear sweet corn
1 pint cherry tomatoes, halved
1 cup sharp cheddar cheese, cubed
¼ small red onion, chopped
¼ cup fresh cilantro, chopped
½ lb thick-cut bacon, cooked and chopped

For the Creamy BBQ Dressing:

⅓ cup ketchup
⅓ cup mayonnaise
⅓ cup sour cream (or Greek yogurt)
¼ cup medium salsa
1½ tbsp brown sugar
1 tbsp Worcestershire sauce
1 tbsp yellow mustard
1 tbsp apple cider vinegar
¼ tsp smoked paprika
¼ tsp salt
¼ tsp pepper
Hot sauce to taste

How to Make Cowboy Pasta Salad

Step 1: Cook the Pasta

Boil the pasta until just firm (al dente). Drain and rinse with cold water to stop the cooking. Toss it with half of the dressing so it doesn’t stick together.

Step 2: Cook the Meat

In a pan, brown the ground beef with green chiles, chili powder, cumin, garlic powder, onion powder, and salt. Drain the fat and let it cool.

Step 3: Chop and Prep

While the meat is cooling, chop your veggies—bell pepper, onion, tomatoes, cilantro—and get the corn, beans, cheese, and jalapeños ready.

Step 4: Combine Everything

In a large bowl, mix the pasta, cooked meat, all the chopped veggies, beans, corn, and cheese. Stir in more dressing a little at a time until it’s coated how you like it.

Step 5: Add Bacon Last

If you’re eating right away, stir in the crispy bacon now. If not, save the bacon and add it just before serving to keep it crunchy.

Tips for the Best Cowboy Pasta Salad

Turkey option: Use turkey instead of beef and cook with olive oil and beef bouillon for extra flavor.
Chill it: Let the meat and pasta cool before mixing with the dressing so it stays creamy.
Add heat: Extra hot sauce or jalapeños will kick it up a notch.
Fresh ideas: Toss in avocado or roasted red peppers for extra flavor.
Don’t waste leftovers: A splash of olive oil brings it back to life if it dries out.

How to Store Cowboy Pasta Salad

Put the salad in an airtight container and keep it in the fridge for up to 3 days. If it feels a bit dry the next day, just stir in a little dressing or olive oil. I like to warm leftovers slightly in the microwave for a better flavor—just 15 seconds does the trick.

FAQs

Can I make Cowboy Pasta Salad the night before?
Yes! Mix everything except the bacon and save a bit of the dressing. Add both just before serving.

Is it spicy?
It can be, depending on how much jalapeño or hot sauce you use. Start mild and adjust to your taste.

What pasta works best?
Mini farfalle, macaroni, rotini—any small pasta holds the sauce well.

Can I skip the meat?
Sure! Add extra beans or veggies like roasted zucchini or avocado instead.

Can I serve it warm?
Yes! Cowboy Pasta Salad tastes great warm, cold, or at room temp.

What goes well with this salad?
It’s perfect with grilled meats or alongside BBQ Chicken Salad or Italian Grinder Salad.

Why I Keep Coming Back to This Salad

There’s something about this Cowboy Pasta Salad that just works every single time. Maybe it’s the combo of creamy dressing with bold spices. Maybe it’s the bacon. (Okay, it’s definitely the bacon.) Either way, it’s one of my most requested dishes, and I love how easy it is to make ahead.

Feel free to tweak the flavors to match your mood. Like it sweet? Add a little more brown sugar. Want it tangier? Add more vinegar. Make it once, and I bet it becomes a regular in your rotation too.

Want more delicious pasta salad recipes? Try these next:

Ingredients

For the Salad:

1 pound of mini farfalle pasta or you can use any small-shaped pasta like rigatoni or shell pasta.
1 pound of lean ground beef or swap it with ground turkey if you prefer a lighter option.
1 4 oz can mild diced green chiles
1 tsp chili powder
1 tsp ground cumin
¾ tsp garlic powder
¾ tsp onion powder
¾ tsp salt omit if using beef bouillon with turkey
4 –6 tbsp diced canned or pickled jalapeños
1 green bell pepper chopped
1 15 oz can of black beans, thoroughly rinsed and drained.
Kernels from 1 ear of sweet corn
1 pint cherry tomatoes halved
1 cup sharp cheddar cheese cubed
¼ small red onion chopped
¼ cup fresh cilantro chopped
½ lb thick-cut bacon cooked and chopped

For the Dressing:

⅓ cup ketchup
⅓ cup mayonnaise
⅓ cup sour cream or plain Greek yogurt
¼ cup medium salsa
1½ tbsp brown sugar
1 tbsp Worcestershire sauce
1 tbsp yellow mustard
1 tbsp apple cider vinegar plus more to taste
¼ tsp smoked paprika
¼ tsp salt
¼ tsp black pepper
Hot sauce to taste

Instructions

Cook the pasta until al dente. Rinse with cold water to cool and prevent sticking. Toss with half the dressing.
Brown the meat in a pan over medium heat. Add green chiles and spices. Drain and let it cool.
Prepare vegetables by chopping bell pepper, onion, cilantro, tomatoes, and cutting corn off the cob.
Combine ingredients in a large bowl: pasta, ground beef, beans, corn, jalapeños, cheese, and veggies.
Mix in dressing gradually until the salad is well coated (save extra for serving).
Add bacon just before serving for a crispy texture.
Serve cold, at room temp, or warm slightly for a different twist.

Notes

If using ground turkey, add 2 tsp beef bouillon and a drizzle of olive oil for flavor—omit the salt.
Chill pasta and meat before mixing to avoid separating the dressing.
Customize heat with extra hot sauce or milder salsa.
Add avocado, roasted red pepper, or more veggies to make it your own.
Store leftovers in the fridge up to 3 days. Rehydrate with a splash of dressing or olive oil if needed.