Cowboy Pasta Salad 

Cowboy Pasta Salad is a bold and satisfying twist on traditional pasta salad. Packed with ground beef, bacon, cheese, beans, and fresh vegetables, this hearty dish combines the richness of a taco salad with the cool, creamy comfort of pasta salad. It’s perfect for BBQs, potlucks, or as a main course for lunch or dinner.

 Ingredients

Serves 6–8

For the Salad:

• 12 oz rotini or elbow macaroni

• 1 lb ground beef

• 6 slices bacon, cooked and crumbled

• 1 cup cherry tomatoes, halved

• 1/2 red onion, finely chopped

• 1 (15 oz) can black beans, drained and rinsed

• 1 cup shredded cheddar cheese

• 1/2 cup sliced green onions

• 1/2 cup chopped cilantro (optional)

For the Dressing:

• 3/4 cup mayonnaise

• 1/4 cup BBQ sauce

• 2 Tbsp Dijon or yellow mustard

• 1 Tbsp apple cider vinegar

• 1/2 tsp garlic powder

• Salt and black pepper, to taste

Directions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain, rinse under cold water, and set aside.

2. Cook the Beef:
   In a skillet over medium heat, cook ground beef until browned and cooked through. Season with salt and pepper. Drain excess fat and let it cool slightly.

3. Make the Dressing:
   In a small bowl, whisk together mayonnaise, BBQ sauce, mustard, vinegar, garlic powder, salt, and pepper until smooth.

4. Combine the Salad:
   In a large mixing bowl, combine cooked pasta, ground beef, bacon, beans, tomatoes, onion, cheese, and green onions.

5. Add Dressing & Chill:
   Pour the dressing over the salad and toss to combine. Refrigerate for at least 1 hour before serving to allow flavors to meld.

6. Serve:
   Garnish with cilantro or extra cheese if desired. Serve cold or at room temperature.

Nutrition (Per Serving — approx.):

• Calories: 460 kcal

• Protein: 22g

• Carbohydrates: 32g

• Fat: 28g

• Fiber: 4g

• Sugar: 5g