Ingredients

12 ounces rotini pasta (or penne pasta)

1/2 pound lean ground beef

1/2 pound smoked sausage (kielbasa or andouille, sliced into half-moon shapes)

6 slices bacon (cooked and crumbled)

1 cup cherry tomatoes or grape tomatoes (halved)

1 cup whole kernel corn (fresh, canned, or thawed frozen)

1 cup black beans (rinsed and drained)

1 cup cheddar cheese (cubed or shredded)

1/2 red onion (finely chopped)

1/4 cup chopped fresh cilantro (optional)

1 jalapeño pepper (finely diced, seeds removed for less heat)

3/4 cup mayonnaise

1/4 cup sour cream

2 tablespoons BBQ sauce

1 tablespoon Dijon mustard

1 tablespoon fresh lime juice (or apple cider vinegar)

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and black pepper (to taste)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.

Step 2: In a skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up with a spoon. Drain excess grease and let it cool.

Step 3: In the same skillet, cook the sliced smoked sausage until browned on the edges and heated through, about 5–7 minutes. Set aside.

Step 4: Whisk together mayonnaise, sour cream, BBQ sauce, Dijon mustard, lime juice, garlic powder, smoked paprika, salt, and pepper in a small bowl until smooth and creamy to make the dressing.

Step 5: In a large bowl, combine the cooled pasta, ground beef, smoked sausage, crumbled bacon, halved tomatoes, corn, black beans, cheddar cheese, chopped red onion, diced jalapeño, and cilantro (if using).

Step 6: Pour the dressing over the salad and toss gently until everything is evenly coated.

Step 7: Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.

Tips & Variations

For a vegetarian version, omit the meats and add extra beans or roasted vegetables.

Use Greek yogurt in place of sour cream for a lighter dressing.

Adjust jalapeño quantity or leave seeds in for more heat.

Prepare a day ahead to enhance the flavors even more.

Swap cheddar for pepper jack cheese for a spicier twist.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, fusilli, or rotini works well. Choose a shape that holds the dressing and mixes easily with the other ingredients.

Is this salad suitable for meal prep?

Absolutely! It keeps well in the refrigerator and tastes great for lunch or dinner the next day. Just toss before serving to redistribute the dressing evenly.

Dinner

Cowboy Pasta Salad Recipe

Introduction