Cowboy Pasta Salad

If you are looking for a cowboy-sized dish, our loaded cowboy pasta salad will do the trick. This is not your average macaroni salad and is packed with plenty of protein, veggies, and cheese, plus the perfect amount of kick from the creamy dressing. With a mix of tender pasta, crisp veggies, and savory seasonings, this dish has become a staple of backyard barbecues and potlucks alike. The creamy dressing coats each bite with a delectable combination of tangy and zesty flavors. Whether you’re a fan of traditional macaroni salad or just looking for something new to try, cowboy pasta salad is sure to satisfy your taste buds and leave you craving more.

Ingredients:
Macaroni Salad:
16 ounces elbow macaroni
2 tablespoons vegetable oil
1 pound lean ground beef
⅛ teaspoon red pepper flakes
1 pound smoked bacon, cooked and crumbled
15.25 ounces whole kernel sweet corn, drained
15.25 ounces black beans, drained and rinsed
2¼ cups halved cherry tomatoes
½ cup thinly sliced green onions
2 cups finely shredded cheddar cheese

Dressing:
1 cup mayonnaise, your favorite brand
2 tablespoons barbecue sauce, your favorite brand
2 tablespoons lime juice
1½ tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 teaspoons sriracha sauce
½ teaspoon kosher salt
½ teaspoon fresh cracked black pepper

Instructions:
Cook the elbow macaroni according to the package directions. Drain the hot water off and rinse with cold water to stop the noodles from cooking. Be sure to drain very well.
Once drained, add the pasta to an extra-large mixing bowl. Pour the 2 tablespoons of vegetable oil over the macaroni and toss. Cover with plastic wrap and chill in the refrigerator.
Add the ground beef and red pepper flakes to a 3 to 4-quart saucepan over medium-high heat for 5 to 7 minutes, stirring often. Drain any excess grease.
Add the mayo, barbecue sauce, lime juice, Worcestershire sauce, Dijon mustard, sriracha sauce, kosher salt, and fresh cracked black pepper to a small mixing bowl. Whisk to combine thoroughly. Set it aside.
Remove the macaroni from the refrigerator.
Add the cooked ground beef, crumbled bacon, corn, black beans, tomatoes, sliced green onions, and shredded cheddar.
Pour the dressing over the salad and toss to coat the ingredients thoroughly. Serve immediately, or cover the salad and chill in the refrigerator until you’re ready to serve.

Notes:
This cold pasta salad can be made the night before you plan to serve it.
Be sure to drain the pasta very well so that you don’t have extra moisture in your pasta salad.
If you are making this salad the night before, leave out the tomatoes as they can soften the noodles.

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