Cowboy Pasta Salad with Beef (Printable Version)
Beef, bacon, and corn tossed with rotini in a smoky BBQ ranch dressing for a hearty crowd-pleasing dish.
# What You Need:
→ Pasta
01 - 14 oz rotini or penne pasta
→ Meats
02 - 10 oz ground beef
03 - 6 slices bacon, chopped
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 cup canned corn, drained
06 - ½ red onion, finely chopped
07 - ½ cup pickled jalapeño slices (optional)
08 - 2 green onions, sliced
→ Cheese
09 - 1 cup shredded cheddar cheese
→ Dressing
10 - 1 cup ranch dressing
11 - ¼ cup BBQ sauce
12 - 1 tbsp hot sauce (optional)
13 - Salt and black pepper, to taste
# How To Make It:
01 - Bring a large saucepan of salted water to a boil. Add the rotini or penne and cook according to package directions until al dente. Drain well and rinse under cold running water to halt cooking and cool the pasta completely. Set aside.
02 - While the pasta cooks, place the chopped bacon in a large skillet over medium heat. Cook, stirring occasionally, until the bacon is golden brown and crispy, about 6 to 8 minutes. Transfer to a paper towel-lined plate to drain excess grease.
03 - In the same skillet, add the ground beef and cook over medium heat, breaking it apart with a spoon, until fully browned and no pink remains. Drain off any excess fat. Season with salt and pepper to taste. Remove from heat and let cool slightly.
04 - In a large mixing bowl, combine the cooled pasta, browned ground beef, crispy bacon, halved cherry tomatoes, drained corn, chopped red onion, pickled jalapeño slices (if using), sliced green onions, and shredded cheddar cheese. Toss gently to distribute evenly.
05 - In a separate medium bowl, whisk together the ranch dressing, BBQ sauce, and hot sauce if using until smooth and well blended. Pour the dressing over the salad mixture.
06 - Toss everything together until all ingredients are evenly coated with the dressing. Taste and adjust seasoning with additional salt and pepper as needed. For the best flavor, cover and refrigerate for at least 30 minutes before serving.
# Helpful Hints:
01 -
- The BBQ ranch dressing is the kind of thing you will want to put on everything from burgers to roasted vegetables once you taste it.
- It travels beautifully for potlucks and actually tastes better after sitting in the fridge for a few hours, which takes all the stress out of timing.
02 -
- Warm beef will melt the cheddar into unappetizing strings, so let it cool for at least ten minutes before combining.
- Underseasoning is the most common mistake, the cold temperature dulls flavors so be bolder than you think you need to be.
03 -
- Cook the pasta one minute longer than the package suggests because chilled pasta tightens up and you want it tender, not chewy, when served cold.
- Save a tablespoon of bacon grease in the skillet when you cook the beef, it infuses the meat with a smoky depth that people will notice but not be able to identify.