Name: Cowboy Pasta Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 16 oz elbow macaroni; 2 Tbsp vegetable oil; 1 lb lean ground beef; ⅛ tsp red pepper flakes; 1 (15.25‑oz) can whole kernel sweet corn, drained; 1 (15.25‑oz) can black beans, drained and rinsed; 2¼ cups halved cherry tomatoes; ½ cup thinly sliced green onion; 2 cups finely shredded cheddar cheese; 1 cup mayonnaise; 2 Tbsp barbecue sauce; 2 Tbsp lime juice; 1½ Tbsp Worcestershire sauce; 1 Tbsp Dijon mustard; 2 tsp sriracha; ½ tsp kosher salt; ½ tsp fresh cracked black pepper

I created this cowboy pasta salad to be a crowd-pleaser: cold, creamy, and filled with bold flavors. It’s perfect for potlucks, backyard barbecues, or even a satisfying weeknight dinner.

Why You’ll Love This Recipe

I love how this pasta salad balances savory and tangy elements: seasoned beef, fresh veggies, cheese, and a zingy dressing all come together. I appreciate that it can be made ahead (minus the tomatoes if needed) and still tastes fantastic. It’s robust enough to serve as a main dish, yet versatile enough as a side.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Pasta Salad:

16 oz elbow macaroni
2 Tbsp vegetable oil
1 lb lean ground beef
⅛ tsp red pepper flakes
1 (15.25‑oz) can whole kernel sweet corn, drained
1 (15.25‑oz) can black beans, drained and rinsed
2¼ cups halved cherry tomatoes
½ cup thinly sliced green onion
2 cups finely shredded cheddar cheese

For The Dressing:

1 cup mayonnaise
2 Tbsp barbecue sauce
2 Tbsp lime juice
1½ Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
2 tsp sriracha
½ tsp kosher salt
½ tsp fresh cracked black pepper

directions

I cook the macaroni al dente, drain it well, rinse under cold water, then toss it with oil and chill.
In a skillet over medium-high heat, I brown the ground beef with red pepper flakes for 5–7 minutes, then drain off excess grease.
I whisk together the mayonnaise, BBQ sauce, lime juice, Worcestershire, Dijon, sriracha, salt, and pepper in a small bowl.
Once the pasta has cooled, I add the beef, corn, black beans, tomatoes, green onions, and cheddar.
I pour over the dressing, toss everything to combine, and serve immediately or chill until ready.

Servings and timing

Yields about 12 hearty servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Swap elbow macaroni with rotini, penne, or bowties.
Use olive oil instead of vegetable oil if preferred.
Substitute black beans with pinto beans, kidney beans, or chickpeas.
For a lighter take, I sometimes use Greek yogurt in place of mayonnaise.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
This pasta salad doesn’t freeze well—it gets soggy once thawed.
If I make it ahead, I leave out the tomatoes to keep the pasta from getting too soft and toss them in just before serving.

FAQs

What type of pasta is best in pasta salad?

I find any bite-sized pasta works—elbow, penne, rotini, bowties. I tend to stick with elbow because it holds the dressing well.

Should I serve this pasta salad warm or cold?

I always serve it cold. It’s best chilled, though I can let it sit at room temperature briefly before serving.

Can I make this ahead of time?

Yes! I often mix everything except tomatoes the night before, then add them just before serving.

Can I substitute Greek yogurt for mayo?

Absolutely—I’ve done that swap for a lighter twist, and it worked great.

Can I freeze this salad?

No, freezing isn’t recommended. The texture suffers once it thaws, so fridge storage up to 3 days is best.

Conclusion

I hope this cowboy pasta salad brings as much joy to my table as it does to yours. It’s easy to make, full of flavor, and great for feeding a crowd—or enjoying as leftovers throughout the week. Let me know if you tweak it or try out a variation—I’d love to hear how it turns out!