Hearty Cowboy Pasta Salad (Printable)

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

# What's Needed:

→ 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 - Place the chopped bacon in a large skillet over medium heat. Cook, stirring occasionally, until the bacon is thoroughly crispy and the fat has rendered, about 8–10 minutes. Transfer the bacon to a paper towel-lined plate to drain. Discard all but a thin layer of rendered fat in the skillet.
03 - In the same skillet over medium heat, add the ground beef and cook, breaking it apart with a spoon, until fully browned and no pink remains. Drain any excess fat. Season generously with salt and black pepper. Set aside to 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 (if using), sliced green onions, and shredded cheddar cheese. Toss gently to distribute evenly.
05 - In a separate bowl, whisk together the ranch dressing, BBQ sauce, and hot sauce until smooth and well blended. Pour the dressing over the salad mixture and toss thoroughly, ensuring every component is evenly coated.
06 - Taste the salad and adjust the seasoning with additional salt and black pepper as needed. For the best flavor development, cover and refrigerate for at least 30 minutes before serving.

# Tips for Success:

01 -
  • It walks the line between side dish and main course, which means you can bring it to a cookout and still eat it for lunch the next day.
  • The BBQ ranch dressing clings to every spiral of pasta and makes each bite feel like a miniature flavor bomb.
  • It feeds a crowd without requiring any fancy technique or hard to find ingredients.
02 -
  • Rinsing the pasta under cold water stops the cooking process immediately and prevents it from turning gummy in the dressing.
  • Letting the beef cool slightly before combining prevents the cheddar from melting into unappealing clumps.
03 -
  • Cook the pasta one minute less than the package says because it softens further as it absorbs the dressing while chilling.
  • Save a small handful of bacon and cheddar to sprinkle on top right before serving for visual appeal and an extra hit of texture.

Go Back