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Cowboy Pasta Salad
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Cowboy Pasta Salad

A hearty and flavorful dish combining tender elbow macaroni, smoky beef and halal bacon, fresh vegetables, and a zesty, creamy dressing. Perfect for barbecues, picnics, or a satisfying meal on a hot day.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Dishes
Cuisine: American
Servings: 8 servings
Calories: 520kcal
Author: Samantha Jones

Ingredients

  • 16 oz elbow macaroni
  • 2 tbsp vegetable oil
  • 1 lb lean ground beef
  • 1/8 tsp red pepper flakes
  • 1 lb smoked halal beef bacon, cooked and crumbled
  • 15.25 oz whole kernel sweet corn (drained)
  • 15.25 oz black beans (drained and rinsed)
  • 2.25 cups halved cherry tomatoes
  • 1/2 cup thinly sliced green onion
  • 2 cups finely shredded cheddar cheese
  • 1 cup mayonnaise
  • 2 tbsp alcohol-free barbecue sauce
  • 2 tbsp lime juice
  • 1.5 tbsp alcohol-free Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 2 tsp sriracha sauce
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh cracked black pepper

Instructions

  • Bring a large pot of salted water to a boil. Add the elbow macaroni and cook 8-10 minutes until al dente. Drain and rinse with cold water to stop cooking.
  • Transfer pasta to an extra-large bowl. Toss with 2 tbsp vegetable oil to prevent sticking. Cover and chill while preparing other ingredients.
  • Heat a skillet over medium-high heat. Cook lean ground beef with 1/8 tsp red pepper flakes for 5-7 minutes, breaking into small pieces. Drain excess grease carefully.
  • In a small bowl, whisk mayonnaise, alcohol-free barbecue sauce, lime juice, alcohol-free Worcestershire sauce, Dijon mustard, sriracha, salt, and pepper to make the dressing.
  • Combine cooked beef, halal bacon, sweet corn, black beans, cherry tomatoes, green onions, and dressing into the chilled pasta.
  • Fold in shredded cheddar cheese. Chill for at least 1 hour before serving to let flavors meld.

Notes

For best texture, cook the pasta shortly before preparing the salad to avoid reheating.
Adjust spice level by adding more or less sriracha and red pepper flakes.
Store leftovers in airtight containers in the fridge for up to 3 days.