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Cowboy Pasta Salad

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Crispy, creamy, and hearty, Cowboy Pasta Salad combines savory ground beef, grilled chicken, sweet corn, cherry tomatoes, and tangy BBQ-ranch dressing. This flavorful dish is perfect for potlucks, cookouts, or a satisfying weeknight meal. Ready in just 30 minutes, it’s a crowd-pleaser that can easily be customized for your next gathering!

Ingredients

For the Salad:

12 oz pasta (rotini or penne), cooked and cooled

½ lb ground beef

1 cup cooked, shredded grilled chicken

1 cup corn kernels (fresh, canned, or thawed from frozen)

1 cup cherry tomatoes, halved

½ cup shredded cheddar cheese

¼ cup red onion, finely diced

¼ cup green onions, chopped

¼ cup fresh parsley, chopped (optional)

For the Dressing:

½ cup mayonnaise

¼ cup sour cream

2 tbsp BBQ sauce

2 tbsp ranch dressing

1 tbsp Dijon mustard

1 tsp chili powder

Salt and pepper, to taste

Instructions

  • Cook the Pasta:

    • Boil the pasta until al dente, drain, rinse with cold water, and let cool.

  • Cook the Beef:

    • Brown the ground beef in a skillet over medium heat. Drain the fat and let cool.

  • Prepare the Chicken:

    • Grill or pan-cook the chicken, shred it, and set aside.

  • Combine the Ingredients:

    • In a large bowl, mix the cooked pasta, ground beef, grilled chicken, corn, tomatoes, cheddar cheese, red onion, green onions, and parsley.

  • Make the Dressing:

    • In a separate bowl, whisk together the mayonnaise, sour cream, BBQ sauce, ranch dressing, Dijon mustard, chili powder, salt, and pepper until smooth.

  • Toss the Salad:

    • Pour the dressing over the salad and toss until evenly coated.

  • Chill and Serve:

    • Refrigerate for at least 30 minutes before serving.

Notes

Tex-Mex Twist: Add black beans or diced avocado for more flavor.

Spicy Kick: Add jalapeños or hot sauce to the dressing for some heat.

Lighter Option: Use ground turkey or chicken and light mayo for a healthier version.

Vegetarian Option: Omit the meat and add more beans or veggies for a meatless option.