Cowboy Pasta Salad (Print version)

Beef, bacon, and veggie pasta tossed in smoky BBQ ranch dressing for a hearty crowd-pleasing dish.

# What you'll 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 well 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, about 5 to 7 minutes. Transfer the bacon to a paper towel-lined plate to drain. Set aside.
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 any excess fat and season with salt and pepper to taste. Remove from heat and let 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 small bowl, whisk together the ranch dressing, BBQ sauce, and hot sauce if using until smooth and well blended. Pour the dressing over the salad mixture.
06 - Toss the salad thoroughly until every ingredient is evenly coated with the dressing. Taste and adjust the seasoning with additional salt and pepper as needed. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

# Expert suggestions:

01 -
  • It tastes like a summer cookout condensed into a single, satisfying bowl.
  • The BBQ ranch dressing is the kind of thing you will want to put on everything once you try it.
  • It travels beautifully, making it a guaranteed hit at potlucks and picnics.
02 -
  • Do not skip rinsing the pasta, because residual heat will melt the cheese into a gummy mess before you even start tossing.
  • Let the beef cool for at least ten minutes before adding it to the bowl, or the cheddar will vanish into a warm puddle.
  • This salad actually tastes better on day two, so making it ahead is never a mistake.
03 -
  • Cook the bacon slightly longer than you think necessary, because it softens once it mingles with the dressing.
  • Use a smoky, molasses forward BBQ sauce rather than a vinegar based one for the deepest, most cookout authentic flavor.

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