Cowboy Pasta Salad - The Stay At Home Chef

This is one of the most filling pasta salads out there! It’s packed with meat, cheese, beans, and vegetables. Bring to a BBQ or make as a quick and easy dinner at home and we promise there won’t be any complaints about leaving hungry!

Contents

Ingredient Notes Adjust the Heat Make-Ahead Instructions Storage Instructions

If you love this recipe, you’ll love our “cowboy caviar” Black Bean and Corn Salad.

Why Our Recipe

Loaded with all the good stuff. We’re talking beef, bacon, cheddar, and veggies.
Our creamy homemade salsa verde dressing brings a smoky kick you’ll love.
Makes for a super filling dinner, or bring it to a potluck or BBQ to feed a crowd.

A Bowl full of Cowboy Pasta Salad displaying the ingredients on top.

Half of this pasta salad’s flavorful goodness comes from our delicious, homemade dressing. It’s our secret ingredient! Remember, pasta salad is only as good as the dressing you put on it. Our cowboy dressing is made with salsa verde, lime juice, and plenty of smoky spices and seasonings. The salsa allows you to really play around with the heat level, so if you like it hot, make sure to use medium to hot salsa.

Ingredient Notes

Overhead layout of Ingredients for Cowboy Pasta Salad.

Rotini Pasta: Rotini’s great for grabbing onto all that dressing. No rotini? Use another short pasta like fusilli or penne.
Ground Beef: We like using 80/20 beef for the best flavor. Ground turkey or chicken works too if you want it a little lighter.
Cheddar Cheese: Sharp cheddar brings a little extra punch, but honestly, any cheese you love will work. Pepper jack would be awesome if you want a little kick.
Cherry or Grape Tomatoes: Either one is perfect. Cut them in halves or quarters so you get the perfect bite. A mix of red and yellow tomatoes looks really pretty too.
Black Beans: Give them a good rinse and drain to keep things from getting soggy.
Canned Corn: Totally fine to use straight from the can, but you can also use raw fresh corn or frozen corn.
Red Onion: Red onions are the best for eating raw.
Jalapeño: Totally optional! Fresh jalapeños add a nice spicy crunch, or use pickled for a little less heat.
Bacon: Crumble it up! Cook your own or grab the pre-cooked kind.
Salsa Verde: Grab a jar of your favorite mild or medium salsa verde. Use whatever heat level you like.
Lime Juice: Fresh-squeezed is always going to have the best flavor, but bottled lime juice works too.

Adjust the Heat

One of the best things about cowboy pasta is how easy it is to tweak the spice. If you’re into heat, grab a hot salsa verde, bump up the chili powder, and toss a few extra jalapeño slices on top. Not a fan of spicy? Stick with mild salsa and skip the chili powder and jalapeños. Easy!

Closeup image of Cowboy Pasta Salad with dressing drizzled over it.

Make-Ahead Instructions

This salad’s super easy to make ahead. You can whip up the dressing 1 to 2 days early and stash it in the fridge. Cook the pasta and ground beef the night before, too. Just keep them separate so everything stays fresh. When you’re ready to eat, all you’ve got to do is chop the cheese and tomatoes and toss it all together in a big bowl. Done and done.