Simple Cowboy Pasta Salad

Here is my favorite cowboy pasta salad recipe, with seasoned ground beef, crispy bacon, a tangy homemade dressing, and plenty of fresh vegetables, cheese, and beans all tossed with farfalle pasta.

This pasta salad is perfect for summer cookouts and potlucks. It’s hearty enough to serve as a main dish, and the flavors just get better as it sits in the fridge. Plus, everyone always asks for the recipe!

What Kind of Ground Beef Should I Use?

For this cowboy pasta salad, lean ground beef (around 90/10 or 93/7) is your best bet since you don’t want excess grease pooling in your pasta salad. If you only have regular ground beef (80/20), just be sure to drain it really well after browning – you can even pat it with paper towels to soak up extra fat. Ground turkey is a great lighter alternative that works just as well, though it can be a bit bland on its own, so you might want to add a teaspoon of beef bouillon while cooking to boost the flavor. Whatever you choose, make sure to season it well with those spices while it’s cooking so the meat is packed with flavor in every bite.

Options for Substitutions

This pasta salad is pretty forgiving, so feel free to make some swaps based on what you have:

• Mini farfalle pasta: Any small pasta shape works great here – try rotini, penne, or elbow macaroni. They all hold the dressing well and mix nicely with the other ingredients.
• Ground beef or turkey: Both work equally well in this recipe. Ground chicken is another option if that’s what you have on hand. Just remember that turkey and chicken are leaner, so they might need a splash of beef or chicken bouillon for extra flavor.
• Black beans: Pinto beans or kidney beans make good substitutes. Just drain and rinse them the same way you would black beans.
• Fresh corn: If fresh corn isn’t available, use 3/4 cup frozen corn (thawed) or canned corn (drained). No need to cook frozen corn – just thaw it and toss it in.
• Sharp cheddar cheese: Pepper jack adds a spicy kick, while mild cheddar or Colby jack work if you want less sharpness. Keep it cubed rather than shredded for better texture.
• Sour cream: Plain Greek yogurt is a great swap and adds extra protein. Use the same amount as you would sour cream.
• Bacon: Turkey bacon works if you want a leaner option, though it won’t have quite the same smoky flavor. You could also skip it entirely for a lighter salad.

Watch Out for These Mistakes While Cooking

The biggest mistake with pasta salad is adding the dressing while the pasta is still warm, which causes it to absorb too much liquid and leaves your salad dry and bland – always let your pasta cool completely first, and reserve some dressing to add right before serving to keep everything fresh and flavorful.

Overcooking your pasta is another common error since it will continue to soften as it sits in the dressing, so aim for al dente and rinse it thoroughly with cold water to stop the cooking process immediately.

Don’t skip draining your ground beef well after cooking, as excess grease will make your salad oily and unappetizing, and make sure to let the seasoned meat cool down before mixing it with the other ingredients to prevent wilting your vegetables.

For the best texture and taste, refrigerate the salad for at least an hour before serving, which gives all the flavors time to blend together and makes the whole dish taste better.

What to Serve With Cowboy Pasta Salad?

This pasta salad is pretty hearty on its own since it’s loaded with beef, bacon, beans, and cheese, so you don’t need much to round out the meal. I like to serve it with some tortilla chips and guacamole on the side for extra scooping and snacking. If you’re feeding a crowd at a cookout or potluck, grilled chicken skewers or BBQ ribs make great companions since they share those smoky, southwestern flavors. A pitcher of sweet tea or cold lemonade is the perfect drink to wash it all down, especially on a hot summer day.

Storage Instructions

Store: Keep your cowboy pasta salad in an airtight container in the fridge for up to 4 days. The flavors actually get better as they sit together, so it’s a great make-ahead option for parties or meal prep. Just give it a good stir before serving since the dressing might settle a bit.

Make Ahead: This salad is perfect for making a day in advance. You can prep everything and toss it together, then let it chill in the fridge overnight. The pasta will soak up all those tasty flavors and be even more delicious the next day.

Serve: I like to serve this cold or at room temperature. If it’s been in the fridge, pull it out about 15-20 minutes before serving to take the chill off. You might want to add a splash of extra mayo or a little water to loosen up the dressing if it’s gotten too thick.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3900-4200
• Protein: 160-180 g
• Fat: 200-220 g
• Carbohydrates: 330-360 g

Ingredients

For the dressing:

• 1/3 cup ketchup
• 1/2 cup mayonnaise
• 1/3 cup sour cream
• 1/4 cup salsa
• 1 1/2 tbsp brown sugar
• 1 1/2 tbsp Worcestershire sauce
• 1 tbsp mustard
• 1 1/2 tbsp cider vinegar
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tsp fresh lime juice
• 3 dashes hot sauce

For the beef and seasonings:

• 1 lb ground beef
• 4 oz green chiles
• 1 1/2 tsp chili powder
• 1 1/4 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt

For the salad mixture:

• 1 lb farfalle
• 1/2 lb bacon (cooked until very crispy then crumbled)
• 6 tbsp pickled jalapeno peppers
• 1 cup green pepper (seeded and diced)
• 15 oz black beans (rinsed and drained)
• 1 1/2 cups corn kernels
• 1 pint cherry tomatoes (halved)
• 1 1/4 cups sharp cheddar cheese
• 1/2 medium red onion (finely diced)
• 1/3 cup fresh cilantro (chopped)

Step 1: Prepare the Cowboy Dressing

• 1/3 cup ketchup
• 1/2 cup mayonnaise
• 1/3 cup sour cream
• 1/4 cup salsa
• 1 1/2 tbsp brown sugar
• 1 1/2 tbsp Worcestershire sauce
• 1 tbsp mustard
• 1 1/2 tbsp cider vinegar
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tsp fresh lime juice
• 3 dashes hot sauce

In a medium bowl, whisk together the ketchup, mayonnaise, sour cream, salsa, brown sugar, Worcestershire sauce, mustard, cider vinegar, smoked paprika, salt, pepper, lime juice, and hot sauce until smooth and well combined.

Set aside—this dressing is the flavor backbone of the entire salad, so take a moment to ensure it’s fully incorporated with no lumps.

Step 2: Cook and Season the Ground Beef

• 1 lb ground beef
• 4 oz green chiles
• 1 1/2 tsp chili powder
• 1 1/4 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt

Heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a spoon as it cooks until no pink remains and the beef is well browned, about 5-7 minutes.

Drain off excess fat, then add the green chiles, chili powder, cumin, garlic powder, onion powder, and salt to the cooked meat.

Stir well to combine and let cool slightly while you prepare the pasta—I like to let the beef sit for a minute to allow the spices to fully bloom and coat the meat evenly.

Step 3: Cook the Pasta and Build the Base

• 1 lb farfalle
• 1/2 of the dressing mixture from Step 1

Bring a large pot of salted water to a boil and cook the farfalle according to package directions until al dente.

Drain the pasta thoroughly and rinse with cold water to stop the cooking process and cool it to room temperature.

Transfer the cooled pasta to a large mixing bowl and pour in half of the dressing from Step 1, tossing gently but thoroughly to coat all the pasta evenly.

This early coating allows the pasta to absorb the flavors while you finish preparing the other components.

Step 4: Prepare the Fresh Vegetables and Crispy Bacon

• 1/2 lb bacon
• 1 cup green pepper
• 1 pint cherry tomatoes
• 1/2 medium red onion
• 1/3 cup fresh cilantro

While the pasta cooks, prepare all your fresh ingredients: dice the green pepper, halve the cherry tomatoes, finely dice the red onion, and chop the fresh cilantro.

If you haven’t already, cook the bacon until very crispy, then crumble it into bite-sized pieces.

I find it helpful to keep all these components prepped and ready in small bowls so assembly goes smoothly and the salad doesn’t sit around with raw vegetables waiting to be added.

Step 5: Assemble the Complete Salad

• seasoned ground beef from Step 2
• 15 oz black beans
• 1 1/2 cups corn kernels
• diced green pepper from Step 4
• halved cherry tomatoes from Step 4
• diced red onion from Step 4
• crumbled bacon from Step 4
• 6 tbsp pickled jalapeno peppers
• 1 1/4 cups sharp cheddar cheese
• remaining 1/2 of the dressing mixture from Step 1
• 1/3 cup fresh cilantro from Step 4

Add the seasoned ground beef from Step 2 to the dressed pasta in the large bowl, then add the black beans, corn kernels, diced green pepper, halved cherry tomatoes, diced red onion, crumbled bacon, pickled jalapenos, and sharp cheddar cheese.

Toss everything together gently but thoroughly, then pour in the remaining dressing from Step 1 and toss again to coat all ingredients evenly.

Finally, stir in the fresh cilantro just before serving—this keeps it bright and aromatic rather than wilting into the salad.

Simple Cowboy Pasta Salad

Delicious Simple Cowboy Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Calories: 4050

Ingredients Method

Ingredients

  

For the dressing:

• 1/3 cup ketchup
• 1/2 cup mayonnaise
• 1/3 cup sour cream
• 1/4 cup salsa
• 1 1/2 tbsp brown sugar
• 1 1/2 tbsp Worcestershire sauce
• 1 tbsp mustard
• 1 1/2 tbsp cider vinegar
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tsp fresh lime juice
• 3 dashes hot sauce

For the beef and seasonings:

• 1 lb ground beef
• 4 oz green chiles
• 1 1/2 tsp chili powder
• 1 1/4 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt

For the salad mixture:

• 1 lb farfalle
• 1/2 lb bacon (cooked until very crispy then crumbled)
• 6 tbsp pickled jalapeno peppers
• 1 cup green pepper (seeded and diced)
• 15 oz black beans (rinsed and drained)
• 1 1/2 cups corn kernels
• 1 pint cherry tomatoes (halved)
• 1 1/4 cups sharp cheddar cheese
• 1/2 medium red onion (finely diced)
• 1/3 cup fresh cilantro (chopped)

Method

 

1. In a medium bowl, whisk together the ketchup, mayonnaise, sour cream, salsa, brown sugar, Worcestershire sauce, mustard, cider vinegar, smoked paprika, salt, pepper, lime juice, and hot sauce until smooth and well combined. Set aside—this dressing is the flavor backbone of the entire salad, so take a moment to ensure it's fully incorporated with no lumps.
2. Heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a spoon as it cooks until no pink remains and the beef is well browned, about 5-7 minutes. Drain off excess fat, then add the green chiles, chili powder, cumin, garlic powder, onion powder, and salt to the cooked meat. Stir well to combine and let cool slightly while you prepare the pasta—I like to let the beef sit for a minute to allow the spices to fully bloom and coat the meat evenly.
3. Bring a large pot of salted water to a boil and cook the farfalle according to package directions until al dente. Drain the pasta thoroughly and rinse with cold water to stop the cooking process and cool it to room temperature. Transfer the cooled pasta to a large mixing bowl and pour in half of the dressing from Step 1, tossing gently but thoroughly to coat all the pasta evenly. This early coating allows the pasta to absorb the flavors while you finish preparing the other components.
4. While the pasta cooks, prepare all your fresh ingredients: dice the green pepper, halve the cherry tomatoes, finely dice the red onion, and chop the fresh cilantro. If you haven't already, cook the bacon until very crispy, then crumble it into bite-sized pieces. I find it helpful to keep all these components prepped and ready in small bowls so assembly goes smoothly and the salad doesn't sit around with raw vegetables waiting to be added.
5. Add the seasoned ground beef from Step 2 to the dressed pasta in the large bowl, then add the black beans, corn kernels, diced green pepper, halved cherry tomatoes, diced red onion, crumbled bacon, pickled jalapenos, and sharp cheddar cheese. Toss everything together gently but thoroughly, then pour in the remaining dressing from Step 1 and toss again to coat all ingredients evenly. Finally, stir in the fresh cilantro just before serving—this keeps it bright and aromatic rather than wilting into the salad.