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Cowboy Pasta Salad

A hearty and comforting pasta salad perfect for picnics and potlucks, filled with ground beef, bacon, and vibrant vegetables.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American, Southern
Calories: 540
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 16 ounces elbow macaroni Cook according to package directions.
  • 1 pound lean ground beef Cook with red pepper flakes.
  • 1/8 teaspoon red pepper flakes Adjust to taste.
  • 1 pound smoked bacon Cooked and crumbled.
  • 15.25 ounces whole kernel sweet corn Drained.
  • 15.25 ounces black beans Drained and rinsed.
  • 2 1/4 cups cherry tomatoes Halved.
  • 1/2 cup green onion Thinly sliced.
  • 2 cups finely shredded cheddar cheese
Dressing ingredients
  • 1 cup mayonnaise
  • 2 tablespoons barbecue sauce
  • 2 tablespoons lime juice
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sriracha sauce Adjust to taste.
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked black pepper

Method
 

Preparation
  1. Cook the elbow macaroni according to the package directions. Drain and rinse with cold water.
  2. In a large mixing bowl, toss the drained macaroni with vegetable oil and chill in the refrigerator.
  3. In a saucepan over medium-high heat, cook the ground beef with red pepper flakes for 5-7 minutes, draining excess grease.
  4. In a small bowl, whisk together mayonnaise, barbecue sauce, lime juice, Worcestershire sauce, Dijon mustard, sriracha sauce, kosher salt, and black pepper.
  5. Remove the macaroni from the refrigerator and mix in cooked ground beef, crumbled bacon, corn, black beans, tomatoes, sliced green onions, and shredded cheddar.
  6. Pour the dressing over the salad and toss to coat.
  7. Serve immediately or chill until ready.

Notes

Serve this salad chilled or at room temperature. Garnish with extra bacon crumbles and cheddar. It's delicious with grilled chicken, cornbread, or biscuits.