Description

Cowboy Pasta Salad is a hearty, flavorful dish combining rotini pasta with seasoned ground beef, smoked sausage, crispy bacon, fresh vegetables, and a creamy BBQ dressing. Perfect for potlucks, picnics, or a satisfying summer meal, this salad is a delightful mix of smoky, tangy, and savory flavors with a hint of spice from jalapeño.

Ingredients

Scale

Pasta

12 ounces rotini pasta (or penne pasta)

Meats

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)

Vegetables & Beans

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)
1/2 red onion (finely chopped)
1 jalapeño pepper (finely diced, seeds removed for less heat)
1/4 cup chopped fresh cilantro (optional)

Dairy & Cheese

1 cup cheddar cheese (cubed or shredded)
3/4 cup mayonnaise
1/4 cup sour cream

Condiments & Spices

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

Cook the Pasta: Start by bringing a large pot of salted water to a boil and cook 12 ounces of rotini pasta according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking and cool it down, then set it aside.
Cook the Meats: In a skillet over medium heat, cook 1/2 pound of lean ground beef until browned and fully cooked, breaking it up with a spoon as it cooks. Drain off any excess grease and let it cool. In the same skillet, cook 1/2 pound sliced smoked sausage until browned on the edges and heated through, about 5–7 minutes. Set the sausage aside.
Prepare the Dressing: In a small bowl, whisk together 3/4 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons BBQ sauce, 1 tablespoon Dijon mustard, 1 tablespoon fresh lime juice, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, salt, and black pepper until smooth and creamy.
Combine the Salad: In a large bowl, combine the cooled pasta, cooked ground beef, cooked sausage, 6 slices cooked and crumbled bacon, 1 cup halved cherry or grape tomatoes, 1 cup whole kernel corn, 1 cup rinsed and drained black beans, 1 cup cheddar cheese, 1/2 finely chopped red onion, finely diced jalapeño pepper, and 1/4 cup chopped fresh cilantro (optional). Pour the dressing over the top and toss until everything is evenly coated.
Chill and Serve: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature for best taste.

Notes

You can substitute rotini pasta with penne or fusilli if preferred.
Adjust the amount of jalapeño or remove seeds entirely to control the heat level in the salad.
For a dairy-free version, replace mayonnaise and sour cream with dairy-free alternatives and omit cheddar cheese or use vegan cheese.
This salad can be made a few hours ahead and kept refrigerated to deepen the flavor.
Use fresh corn during summer for the best sweetness or frozen/canned as convenient.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Salad
Method: Stovetop
Cuisine: American

Keywords: Cowboy pasta salad, pasta salad with beef, smoky pasta salad, BBQ pasta salad, picnic recipes, potluck salad, hearty pasta salad, rotini pasta salad