Cowboy Pasta Salad
This delicious cowboy pasta salad has everything that everyone will love - meat, cheese, pasta, and a creamy sauce.
Serving12 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