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!
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
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.
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.
Find it online: https://chocolatecoveredamy.com/cowboy-pasta-salad/