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Creamy and Hearty Cowboy Pasta Salad

Creamy and Hearty Cowboy Pasta Salad for Flavorful Gatherings

The Creamy and Hearty Cowboy Pasta Salad is a flavorful crowd-pleaser that brings together TexMex delight with fresh ingredients.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Salads
Cuisine: TexMex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 12 ounces Mini Farfalle or Small Pasta Substitute with rigatoni or shells for a fun twist.
For the Protein
  • 1 pound Lean Ground Beef or Turkey Swap turkey for a lighter option if desired.
For the Veggies
  • 1 can Diced Green Chiles Delivers a mild heat.
  • 1 can Diced Pickled Jalapenos Customize the amount to taste.
  • 1 large Green Bell Pepper Substitute with any color bell pepper.
  • 1 can Black Beans Rinse before adding.
  • 1 cup Corn Fresh corn makes a difference.
  • 1 cup Cherry Tomatoes Cut in half for easy mixing.
  • 1/2 large Red Onion Adjust quantity based on taste.
  • 1/4 cup Chopped Cilantro Omit if not a fan.
For the Flavor
  • 1 tablespoon Chili Powder Don't skip this!
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Garlic Powder Fresh garlic can be substituted.
  • 1/2 teaspoon Onion Powder
  • 1 teaspoon Salt Use sparingly if adding salty ingredients.
For the Creamy Dressing
  • 1/2 cup Creamy Southwest Barbecue Sauce Made with ketchup, mayonnaise, sour cream, and salsa.
For the Finishing Touch
  • 1/2 cup Thick Center Cut Bacon Consider using a vegan alternative.
  • 1 cup Cubed Sharp Cheddar Cheese Switch to pepper jack for added heat.

Equipment

  • Large pot
  • Colander
  • Large Skillet
  • medium bowl
  • Large Mixing Bowl

Method
 

Step‑by‑Step Instructions
  1. Bring a large pot of salted water to a boil. Cook the mini farfalle pasta for 8-10 minutes until al dente, then drain and rinse under cold water.
  2. In a skillet, heat olive oil and brown the lean ground beef or turkey for 5-7 minutes. Add diced green chiles and spices; let simmer for 2 minutes.
  3. Whisk together ketchup, mayonnaise, sour cream, and salsa to create the dressing. Season with salt and pepper to taste.
  4. Combine cooled pasta, meat mixture, veggies, and cheese in a mixing bowl. Gently fold together.
  5. Pour half of the creamy dressing over the salad and toss gently. Refrigerate for at least 30 minutes.
  6. Before serving, mix in crumbled bacon and drizzle with remaining dressing. Optionally, add chopped cilantro.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 10mg

Notes

Prepare a day in advance for richer flavors. Use fresh ingredients for the best taste. Store leftovers in an airtight container for up to 3 days.

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