why make this recipe
Cowboy Pasta Salad is a fantastic dish that brings together rich flavors and hearty ingredients, making it perfect for potlucks and gatherings. It’s easy to make, packed with protein, and offers a great combination of textures. This salad is not only filling but also versatile – you can adjust the spice level and add your favorite ingredients to suit your taste. Enjoy the satisfaction of bringing a dish that everyone will love!
how to make Creamy and Hearty Cowboy Pasta Salad
Making Creamy and Hearty Cowboy Pasta Salad is simple and quick. Follow these steps to whip up this delicious dish.
Ingredients:
- 12 ounces Mini Farfalle or Small Pasta
- 1 pound Lean Ground Beef or Turkey
- 1 can Diced Green Chiles
- 1 teaspoon Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 pinch Salt
- 1 can Diced Pickled Jalapenos
- 1 Green Bell Pepper
- 1 can Black Beans (Rinsed)
- 1 cup Corn
- 1 cup Cherry Tomatoes (Halved)
- 1 cup Cubed Sharp Cheddar Cheese
- 1/2 cup Chopped Red Onion
- 1 handful Chopped Cilantro
- 4 slices Thick Center Cut Bacon (Cooked and crumbled)
- 1/2 cup Creamy Southwest Barbecue Sauce (Mixture of ketchup, mayonnaise, sour cream, salsa, and spices)
Directions:
- Cook the mini farfalle or small pasta according to package instructions. Drain and set aside to cool.
- In a large skillet, cook the lean ground beef or turkey over medium heat until fully cooked. Drain excess fat.
- Add the diced green chiles, chili powder, ground cumin, garlic powder, onion powder, and salt to the meat. Mix well and cook for another 2-3 minutes.
- In a big bowl, combine the cooked pasta, the meat mixture, diced pickled jalapenos, chopped green bell pepper, rinsed black beans, corn, halved cherry tomatoes, cubed cheddar cheese, chopped red onion, and chopped cilantro.
- Pour the creamy southwest barbecue sauce over the pasta salad and mix everything until well combined.
- Finally, sprinkle the crumbled bacon on top and give it one last gentle stir.
how to serve Creamy and Hearty Cowboy Pasta Salad
Serve this salad chilled or at room temperature. It’s great as a main dish or as a side at picnics and parties. You can also garnish it with extra cilantro or a few more pieces of crumbled bacon for a nice touch.
how to store Creamy and Hearty Cowboy Pasta Salad
Keep any leftovers in an airtight container in the fridge. It will stay fresh for up to 3 days. If you notice the pasta absorbs some of the sauce, feel free to add a little extra dressing before serving again.
tips to make Creamy and Hearty Cowboy Pasta Salad
- Cook the pasta al dente to ensure it holds up well when mixed with the other ingredients.
- If you like it spicy, you can increase the amount of diced pickled jalapenos or add a few shakes of hot sauce.
- To save time, you can use pre-cooked bacon or any leftover meat you may have on hand.
- For a vegetarian version, skip the meat and add more beans or substitute with plant-based protein.
variation
Feel free to include or swap out ingredients like diced bell peppers, olives, or other types of beans. You can also change the cheese to your preference, such as pepper jack for a spicy kick.
FAQs
Q1: Can I make this salad ahead of time?
Yes! This salad can be made a few hours ahead of time or even the night before. Just make sure to keep it refrigerated.
Q2: Is it okay to use different types of pasta?
Absolutely! You can use any pasta shape you prefer. Just adjust the cooking time according to the pasta you choose.
Q3: Can I freeze the leftovers?
It’s not recommended to freeze this salad, as the texture of the ingredients can change. It’s best enjoyed fresh or stored in the fridge for a few days.
Creamy and Hearty Cowboy Pasta Salad
Ingredients
Method
- Cook the mini farfalle or small pasta according to package instructions. Drain and set aside to cool.
- In a large skillet, cook the lean ground beef or turkey over medium heat until fully cooked. Drain excess fat.
- Add the diced green chiles, chili powder, ground cumin, garlic powder, onion powder, and salt to the meat. Mix well and cook for another 2-3 minutes.
- In a big bowl, combine the cooked pasta, the meat mixture, diced pickled jalapenos, chopped green bell pepper, rinsed black beans, corn, halved cherry tomatoes, cubed cheddar cheese, chopped red onion, and chopped cilantro.
- Pour the creamy southwest barbecue sauce over the pasta salad and mix everything until well combined.
- Finally, sprinkle the crumbled bacon on top and give it one last gentle stir.