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Creamy and Hearty Cowboy Pasta Salad

Creamy and Hearty Cowboy Pasta Salad for Your Next Potluck

This Creamy and Hearty Cowboy Pasta Salad combines vibrant flavors with creamy dressing, perfect for potlucks or as a side dish.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Salad
Cuisine: TexMex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pasta Base
  • 12 ounces Mini Farfalle or Small Pasta Can substitute with rigatoni or shells.
Protein
  • 1 pound Lean Ground Beef or Turkey Ground turkey is a healthier option.
  • 4 slices Thick Center Cut Bacon Use a vegan alternative for vegetarian option.
Veggies
  • 1 can Diced Green Chiles Adjust for spice preference.
  • 1 cup Diced Green Bell Pepper Can swap for colored bell peppers.
  • 1/4 cup Diced Pickled Jalapenos Modify according to heat tolerance.
  • 1 can Black Beans Rinse thoroughly before adding.
  • 1 cup Corn Fresh corn enhances flavor.
  • 1 cup Cherry Tomatoes Halve them for easier mixing.
  • 1/2 cup Diced Red Onion Adjust based on taste preference.
  • 1/4 cup Chopped Cilantro Optional based on taste.
Cheese
  • 1 cup Cubed Sharp Cheddar Cheese Switch to pepper jack for heat.
Dressing
  • 1/2 cup Creamy Southwest Barbecue Sauce Combine ketchup, mayonnaise, sour cream, salsa, and spices.

Equipment

  • Large pot
  • large skillet
  • Mixing Bowl
  • spatula

Method
 

Steps
  1. Cook the Pasta: Boil salted water, add 12 ounces of mini farfalle, and cook for 8-10 minutes until al dente. Drain and rinse with cold water.
  2. Brown the Meat: Heat olive oil in a skillet, add 1 pound of ground beef or turkey, and cook for 6-8 minutes until browned. Stir in diced green chiles and spices, let simmer for 2 minutes.
  3. Prepare the Dressing: Whisk together the creamy southwest barbecue sauce and season with salt and pepper. Set aside.
  4. Combine Salad Ingredients: In a large bowl, gently fold together cooled pasta, meat mixture, diced green bell pepper, black beans, corn, halved cherry tomatoes, cubed cheese, diced red onion, and cilantro.
  5. Dress the Salad: Add half the dressing to salad, toss gently, and refrigerate for at least 30 minutes.
  6. Finish Before Serving: Just before serving, crumble cooked bacon on top and drizzle with remaining dressing. Toss again to distribute.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 28gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 780mgPotassium: 600mgFiber: 12gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

For best results, let the salad chill to meld flavors and keep the pasta al dente.

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