The sun is setting, and the aroma of sizzling bacon fills the air, promising a delightful gathering ahead. This Creamy and Hearty Cowboy Pasta Salad for Potlucks takes about 30 minutes to prepare and offers a deliciously satisfying blend of textures and flavors that makes it a crowd-pleaser.
This recipe is perfect for those who love easy, hearty meals. Ideal for potlucks, barbecues, or family gatherings, it’s a great dish to prepare ahead of time. Store it in an airtight container for up to three days in the fridge.
Why You’ll Love This Recipe
- The combination of ground beef or turkey and creamy barbecue sauce creates a rich flavor profile.
- Fresh vegetables add a satisfying crunch, balancing the creaminess.
- The kick from jalapeños and chili spices ensures every bite is exciting.
- It’s easily adjustable for different tastes and dietary preferences.
What You’ll Need
Gather these ingredients for a successful pasta salad:
For the Salad
- 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 jalapeños
- 1 Green bell pepper, diced
- 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
For the Dressing
- 1/2 cup Creamy southwest barbecue sauce
Substitute ground turkey with chicken or keep it vegetarian by omitting meat.
Substitutions & Swaps
- Use gluten-free pasta for a gluten-free option.
- Swap black beans for kidney beans if preferred.
- Replace cheddar with pepper jack for added heat.
- Use any fresh herbs instead of cilantro.
How to Make It
Follow these simple steps to create a delicious pasta salad.
Cook pasta
Boil water in a large pot and cook the mini farfalle according to package instructions until al dente. Drain and rinse under cold water to cool.
Brown meat
In a large skillet, brown the lean ground beef or turkey over medium heat. Drain excess fat after cooking.
Mix seasonings
Stir in the diced green chiles, chili powder, ground cumin, garlic powder, onion powder, and salt into the cooked meat. Cook for another 3-4 minutes until fragrant.
Combine salad ingredients
In a large mixing bowl, combine the cooled pasta, diced bell pepper, black beans, corn, cherry tomatoes, cubed cheddar cheese, chopped red onion, cilantro, and crumbled bacon.
Add dressing
Drizzle the creamy southwest barbecue sauce over the salad mixture, gently tossing until everything is well-coated.
Chill before serving
Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes before serving, allowing flavors to meld.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, as the textures may change.
Reheat: Not necessary; serve cold or at room temperature.
Tips for Best Results
- Adjust the spiciness by reducing jalapeños or chili powder.
- Use freshly cooked bacon for maximum flavor and crunch.
- Let the salad sit in the fridge to enhance the flavors.
Serving Suggestions
- Pair it with grilled chicken or steak for a hearty meal.
- Serve alongside corn on the cob at summer barbecues.
- Bring it to potlucks for a delicious crowd-pleaser.
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