Description
Cowboy Pasta Salad: My favorite hearty side, packed with zesty flavor. This simple recipe is a potluck hero and always a hit at my family gatherings!
Ingredients
Scale
- Hearty Base:
- 1 pound elbow macaroni
- 8 slices bacon, cooked and crumbled (reserve 1–2 tbsp bacon fat)
- 1 1/2 cups sweet corn (fresh, frozen, or canned)
- 1 (15-ounce) can black beans, rinsed and drained
- Zesty Dressing:
- 1 cup mayonnaise
- 1/2 cup BBQ sauce (your favorite brand)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- Crunchy Add-ins:
- 1/2 red onion, finely diced
- 1 red bell pepper, finely diced
- 1 green bell pepper, finely diced
- Flavor Finishers:
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 cup fresh cilantro, chopped
Instructions
- Cook the Pasta:: First things first, get that pasta boiling! Bring a large pot of salted water to a rolling boil. I always forget to salt the water, and then the pasta tastes bland, so don’t be like me! Add your elbow macaroni and cook it according to package directions until it’s al dente—that means it still has a little bite. Once it’s done, drain it well and give it a quick rinse with cold water to stop the cooking and cool it down. We want a chilled salad, after all!
- Crisp the Bacon:: While your pasta is cooking, get a skillet hot over medium heat. Toss in your chopped bacon and cook it until it’s beautifully crispy. Oh, the smell of bacon cooking, honestly, it’s one of my favorite kitchen scents! Once it’s done, scoop it out with a slotted spoon and let it drain on a paper towel-lined plate. Save a tablespoon or two of that glorious bacon fat in the skillet for our dressing – trust me on this one!
- Whip Up the Zesty Dressing:: In a large bowl, whisk together the mayonnaise, BBQ sauce, apple cider vinegar, and honey (or maple syrup). Now, for the spices: stir in the chili powder and smoked paprika. This is where the magic happens, where it starts to smell like a real Cowboy Pasta Salad! If you saved that bacon fat, go ahead and whisk it in now. It adds an incredible depth of flavor; I didn’t expect that the first time I tried it, but wow!
- Prep Your Veggies & Beans:: Drain and rinse your black beans thoroughly. Chop your red onion and bell peppers into small, bite-sized pieces. If you’re using fresh corn, cut it off the cob. If frozen, give it a quick thaw. I once used a whole can of un-rinsed beans, and the dressing turned murky—oops! So, please, rinse those beans. We want clean, vibrant flavors here.
- Combine Everything:: In that large bowl with your dressing, add the cooled pasta, crispy bacon, sweet corn, black beans, red onion, and bell peppers. Give it all a good, gentle toss until everything is coated evenly with that amazing dressing. This is where the colors really start to pop! I sometimes get a little messy here, but that’s just part of the fun, right?
- Chill and Garnish:: Cover the bowl and pop it in the fridge for at least 30 minutes, or even better, a few hours. This chilling time lets all those incredible flavors meld together. Before serving, give it another good stir and then sprinkle generously with fresh chopped cilantro. The vibrant green against all those hearty colors just looks so inviting, and the smell of fresh cilantro is just the best finishing touch!