Cowboy Pasta Salad


Prep Time: 20 minutes

Cook Time: 20 minutes
Total Time: 40 minutes (plus chilling, if desired)
Servings: 8–10
Category: Main Dish

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Notes After Making

Add

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Ingredients

Pasta Salad

  • 1 pound rotini pasta
  • 1 pound ground beef (used shredded chicken)
  • ½ medium red onion, diced
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin
  • 4 slices bacon, cooked and crumbled
  • 8 ounces cherry or grape tomatoes, halved
  • 8 ounces cheddar cheese, cubed or shredded
  • 1 (14.5-ounce) can black beans, drained and rinsed, optional 
  • 1 medium jalapeño, thinly sliced (optional)

Cowboy Dressing

  • 16 ounces salsa verde
  • 1 cup mayonnaise
  • 1 tablespoon lime juice
  • 1 tablespoon smoked paprika
  • 1 tablespoon granulated garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon onion powder
  • 2 teaspoons salt
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper

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Instructions

  1. Cook the rotini according to the package directions. Drain. Transfer to a large mixing bowl.
  2. Heat a large skillet over medium-high heat. Add the ground beef and diced red onion. Season with the salt, black pepper, and cumin. Cook, breaking the beef into small crumbles, until the onion is softened and the beef is browned and no longer pink, about 7–10 minutes. Drain any excess grease, then transfer the mixture to a bowl and chill until cooled.
  3. Cook the bacon until crisp. Transfer to a paper towel-lined plate to drain, then crumble.
  4. Add the cooled beef mixture, bacon, tomatoes, cheddar cheese, black beans, and jalapeño (if using) to the bowl with the pasta.
  5. In a bowl, combine the salsa verde, mayonnaise, lime juice, smoked paprika, granulated garlic, ground cumin, onion powder, salt, chili powder, and black pepper. 
  6. Pour the dressing over the pasta salad and stir until everything is evenly coated.
  7. Serve immediately or cover and refrigerate until ready to serve. For the best flavor, chill for 1–2 hours before serving.

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Jessica’s Notes

Best served with:

  • Grilled burgers
  • BBQ chicken or ribs
  • Smoked brisket
  • Cornbread
  • Fresh fruit

Wine Pairing:

  • Sauvignon Blanc – Crisp citrus and herbal notes complement the salsa verde and fresh vegetables.
  • Dry Rosé – Refreshing berry flavors balance the smoky bacon and seasoned beef.
  • Zinfandel – Bold, fruit-forward flavors pair well with barbecue and smoky spices.
  • Mexican Lager or Pale Ale – A cold beer is a classic pairing that complements the creamy dressing and smoky flavors.

Prep Ahead:

  • Cook the pasta, beef, and bacon a day ahead.
  • Prepare the dressing up to 3 days in advance and refrigerate separately.

Storage:

  • Refrigerate in an airtight container for up to 4 days.

Reheating:

  • Reheat individual portions in the microwave or warm gently in a 325°F oven until the internal temperature reaches 165°F. If the pasta seems dry, stir in a spoonful of mayonnaise or a splash of milk before reheating.

Freezer-Friendly:

  • Not recommended, as the mayonnaise-based dressing and fresh vegetables do not freeze well.

Variations:

  • Substitute ground turkey for the beef.
  • Use pepper jack cheese for extra heat.
  • Add diced avocado just before serving.
  • Stir in chopped cilantro for a fresh finish.
  • Add crushed tortilla chips just before serving for extra crunch.

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