Loaded Cowboy Pasta Salad
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If you’re looking for a pasta salad that’s more than just a light side dish, this Loaded Cowboy Pasta Salad is it—it’s hearty, filling, and built to satisfy a serious appetite! This is truly a man’s pasta salad, packed with bold flavors and substantial ingredients. (Insert Tim “The Toolman” Taylor manly grunt here!)
What makes it so robust? It’s loaded with meat, featuring both savory ground beef and crispy, flavorful bacon. Beyond the meat, the salad incorporates a fantastic mix of textures and flavors, including sweet corn, sharp cheddar cheese, juicy chopped tomatoes, and fresh green onions.
The entire mixture is coated in a creamy dressing that gets a unique kick from the secret ingredient: barbecue sauce. This addition infuses the salad with a smoky, tangy depth. If barbecue cuisine were transformed into a chilled salad, this is exactly what it would taste like! It’s the perfect, crowd-pleasing side for any potluck or cookout.
Ingredients for Loaded Cowboy Pasta Salad
- RADIATORE OR ROTINI PASTA
- OLIVE OIL
- BACON
- GROUND BEEF
- GARLIC POWDER
- ONION POWDER
- SALT AND PEPPER
- MAYONNAISE
- BARBECUE SAUCE (I USE SWEET BABY RAY’S)
- WORCESTERSHIRE SAUCE
- DIJON MUSTARD
- CHILI SAUCE
- FROZEN SWEET CORN
- GRAPE TOMATOES
- SHARP CHEDDAR CHEESE
- GREEN ONIONS
Instructions for Loaded Cowboy Pasta Salad
Prep the Main Ingredients
Cook the Pasta – Cook your preferred pasta shape (elbows, rotini, or shells work well) according to the package directions until al dente. Strain the pasta and immediately rinse it thoroughly with cold water to stop the cooking process. Drizzle the pasta with 1 tablespoon of olive oil to prevent sticking, and set it aside to cool completely.
Cook the Bacon – Cook the bacon until it is perfectly crispy. (Pro Tip: Baking bacon in the oven makes cleanup easier!) Once cooked, drain the bacon on a paper towel-lined plate, then coarsely chop it into pieces.
Brown the Beef – In a skillet, cook the ground beef until it is fully browned. Drain off any excess grease. Season the beef generously with onion powder, garlic powder, salt, and pepper to taste. Set the beef aside to cool.
Assemble the Dressing and Toss
Whisk the Dressing: In a very large serving bowl, combine the ingredients for the creamy dressing: mayonnaise, barbecue sauce, Worcestershire sauce, mustard, and chili sauce. Whisk these ingredients together until the dressing is completely smooth and evenly blended.
Add the Load-Ins: Add all the remaining prepared ingredients to the bowl: the cooled pasta, the chopped bacon, the seasoned ground beef, the corn, the halved grape tomatoes, the cubed cheddar cheese, and the diced green onions.
Toss and Chill: Gently toss all the ingredients until everything—the pasta, meat, and vegetables—is thoroughly coated in the creamy barbecue dressing.
Refrigerate: Cover the bowl and refrigerate the pasta salad until you are ready to serve. This chilling time allows the flavors to truly marry together, giving the dressing time to soak into the pasta. This recipe makes a generous batch, serving approximately 10 to 12 people. Enjoy!
Frequently Asked Questions
How long does this pasta salad last?
When stored in an airtight container in the refrigerator, this pasta salad will last for 3 to 4 days. Due to the mayonnaise-based dressing and meat, it should be kept chilled and not left out at room temperature for more than two hours.
Can I make this salad ahead of time?
Yes, this salad is actually better when made ahead! We recommend making it at least 4 hours before serving, or even the day before, as this allows the creamy barbecue dressing to fully soak into the pasta and for the flavors to blend.
What kind of pasta works best?
Any medium, short-cut pasta with ridges or curves that can hold the creamy dressing and small ingredients works well. Popular choices include rotini, elbow macaroni, medium shells, or bow ties (farfalle).
Is there a good substitute for ground beef?
Yes. To maintain the “loaded” and hearty feel, you can substitute the ground beef with shredded smoked chicken or pork, cubed steak tips, or even shredded brisket for an extra smoky flavor.
Can I use a different type of cheese?
Absolutely! While sharp cheddar is traditional for a “cowboy” flavor, you can swap it for Monterey Jack, Colby Jack, or Pepper Jack for a little heat. Make sure it’s cubed for the best texture.
What can I add to make it spicier?
To add a kick, try stirring in a teaspoon of hot sauce (like Cholula or Tabasco) into the dressing, or swapping the cheddar cheese for Pepper Jack. You can also mix in some diced jalapeño with the green onions.
Loaded Cowboy Pasta Salad
Real Mom Kitchen
Ingredients
- 1 lb. radiatori or rotini pasta
- 1 Tbsp olive oil
- 1 lb. bacon
- ½ lb ground beef
- ½ tsp garlic powder
- ½ ts. onion powder
- salt and pepper to taste
- 1 cup mayonnaise
- ¼ cup barbecue sauce I use Sweet Baby Ray’s
- 1 Tbsp Worcestershire sauce
- 2 Tbsp Dijon mustard
- 2 tsp chili sauce
- 1 16 oz frozen sweet corn, thawed
- 2 cups grape tomatoes halved
- 1 ½ cups cubed sharp cheddar cheese
- ¾ cup diced green onions
Instructions
- Cook pasta according to package directions. Strain and rinse with cold water. Drizzle with the 1 Tbsp olive oil and set aside.
- Cook bacon until crispy. Chop into pieces. (I like to cook mine in the oven) Drain on paper towels.
- In a skillet, cook ground beef until browned. Drain off excess grease.
- Season beef with onion powder, garlic powder, salt and pepper to taste.
- In a large serving bowl, combine mayonnaise, barbecue sauce, Worcestershire sauce, mustard, and chili sauce and whisk until smooth.
- Add in the cooked pasta, bacon, ground beef, corn, grape tomatoes, cubed cheddar cheese, and diced green onions and toss until fully combined. Refrigerate until ready to serve. Serves 10-12.
Recipe adapted from My Incredible Recipes.
