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cowboy pasta salad

Simple Cowboy Pasta Salad

Delicious Simple Cowboy Pasta Salad recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.