Pasta Salad with Bacon & BBQ Dressing
This Cowboy Pasta Salad is loaded with juicy ground beef, crispy bacon, black beans, corn, tomatoes, and cheese tossed in a creamy BBQ dressing. It's the perfect side or main for any summer gathering and can be made ahead for convenience.
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.