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Cowboy pasta salad is a favorite family dinner in our house! Whenever I tell my husband we are having salad for dinner, I get a look, until I say it is the best pasta salad recipe ever, and he knows which one I’m talking about.
Pasta salad is a perfect summer dinner option. You can whip it up when you have time, and pull it out when you are ready to eat. A great no-stress dinner meal.
You can also sneak all the veggies in the recipe you need to hide from your kids. Or maybe even your spouse. Haha. Either way, you can make it healthier if you want to!
Recipe Ingredient Notes
To make our cowboy pasta salad, you need the follow ingredients:
- Ground Beef (cooked)
- Bacon (cooked and crumbled)
- Macaroni noodles (cooked)
- Corn
- Monterey Jack cheese
- Cherry tomatoes
- Green onions
- Barbecue sauce
- Mayonnaise
- Worcestershire sauce
- Spicy brown mustard
- Plain greek yogurt
- Garlic salt
- Salt
- Pepper
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
- Mixing Bowl (Large)
- Mixing Bowl (Small)
- Skillet
- Stock Pot (10 qt)
- Spoon (Wooden)
- Cutting Board
- Chef Knife
How To Make Our Cowboy Pasta Salad:
- Cook your ground beef until there is no pink.
- In a separate pan, cook and crumble your bacon.
- Cook your noodles as directed on the package, and drain them.
- In a large bowl, combine your noodles, ground beef, crumbled bacon, corn, cheese, tomatoes, and green onions.
- In a smaller bowl, combine your barbecue sauce, mayonnaise, Worcestershire sauce, spicy brown mustard, plain Greek yogurt, garlic salt, and salt and pepper.
- Pour the sauce mixture over the pasta salad mixture, and mix until well combined, and the pasta is evenly coated.
- Store in fridge until ready to serve.
Recipe Notes
- Store any leftovers in an airtight container or bowl wrapped tightly with plastic wrap in the refrigerator for 3-4 days.
- Other vegetables you can add to customize this pasta salad include the following: green bell pepper, red bell pepper, red onion, cucumber, carrot shreds, zucchini, radishes, broccoli, and cauliflower.
Enjoy More Delicious Pasta Recipes
Want to add more veggies to your meals? Browse our comprehensive list of salad recipes.
- BBQ Macaroni Salad
- Cheesy Bacon Ranch Pasta Salad
- Copycat Hug-Hes Chicken Pasta Salad
- Creamy Macaroni Salad
- Creamy Pasta Salad
- Deviled Egg Pasta Salad
- Greek Pasta Salad
Cowboy Pasta Salad
This delicious cowboy pasta salad has everything that everyone will love – meat, cheese, pasta, and a creamy sauce.
Serving servings
Ingredients
- 1 pound ground beef, cooked
- 8 bacon slices, cooked and crumbled
- 4 cup macaroni noodles, cooked
- 8.5 ounces corn, 1 can, drained
- 1 cup shredded Monterey Jack cheese
- 1 cup cherry tomatoes, diced
- 8 green onions, diced
- ½ cup barbecue sauce
- ½ cup mayonnaise
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon spicy brown mustard
- ½ cup plain greek yogurt
- ½ teaspoon garlic salt
- salt and pepper, to taste
Equipment
Instructions
- Cook your ground beef until there is no pink.
- In a separate pan, cook and crumble your bacon.
- Cook your noodles as directed on the package, and drain them.
- In a large bowl, combine your noodles, ground beef, crumbled bacon, corn, cheese, tomatoes, and green onions.
- In a smaller bowl, combine your barbecue sauce, mayonnaise, Worcestershire sauce, spicy brown mustard, plain Greek yogurt, garlic salt, and salt and pepper.
- Pour the sauce mixture over the pasta salad mixture, and mix until well combined, and the pasta is evenly coated.
- Store in fridge until ready to serve.
Notes
Store any leftovers in an airtight container or bowl wrapped tightly with plastic wrap in the refrigerator for 3-4 days.
Other vegetables you can add to customize this pasta salad include the following: green bell pepper, red bell pepper, red onion, cucumber, carrot shreds, zucchini, radishes, broccoli, and cauliflower.
Nutrition
Calories: 351 kcal · Carbohydrates: 38 g · Protein: 19 g · Fat: 14 g · Saturated Fat: 5 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 44 mg · Sodium: 492 mg · Potassium: 391 mg · Fiber: 2 g · Sugar: 8 g · Vitamin A: 296 IU · Vitamin C: 6 mg · Calcium: 107 mg · Iron: 2 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
This recipe looks delicious I hope to try it out tonight. My question is about the 4 cups of cooked pasta. Can you please tell me if that’s the equivalent of 12oz or maybe 16oz dried pasta noodles? Thx!
4 cups of cooked pasta is equivalent to about 2 cups of dry pasta. So if you have two cups of dried elbow pasta, you will get 4 and a half cups of cooked pasta. A 12 ounce bag would be plenty.
this recipe literally saved me! it was so good that i found the lord!
I loved this recipe so much that I had to triple it for my whole family
Yes!!! Love that. Thanks for sharing!