Indulge in the ultimate comfort food with this Loaded Cowboy Pasta Salad, packed with bold flavors, fresh ingredients, and a satisfying crunch. This recipe takes the traditional pasta salad to the next level with the addition of crispy bacon, smoky cheese, creamy dressing, and a hint of tangy barbecue sauce. Perfect for summer barbecues, picnics, or as a side dish at any gathering, this hearty salad will surely become a family favorite. Easy to make and irresistibly delicious, it’s the ideal dish for anyone craving a fun, flavorful twist on a classic.
Ingredients:
- For the Salad:
- 1 lb elbow macaroni (or your favorite pasta shape)
- 6 slices bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, shredded
- 1 cup pepper jack cheese, shredded
- 1 cup frozen corn, thawed (or fresh if preferred)
- 1 cup red bell pepper, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- ½ cup black beans, drained and rinsed
- 1 cup cooked chicken breast (optional, for extra protein)
- For the Dressing:
- 1 cup mayonnaise
- 2 tbsp barbecue sauce (your favorite brand)
- 2 tbsp ranch dressing mix (or 2 tbsp ranch dressing for a lighter version)
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions:
- Cook the Pasta:
- Begin by bringing a large pot of salted water to a boil. Cook the elbow macaroni (or your preferred pasta) according to the package directions. Once cooked, drain and rinse with cold water to cool. Set aside.
- Prepare the Bacon:
- While the pasta is cooking, fry the bacon in a skillet over medium heat until crisp. Drain on paper towels, crumble into bite-sized pieces, and set aside.
- Prepare the Vegetables:
- Dice the red bell pepper, halve the cherry tomatoes, chop the red onion finely, and drain and rinse the black beans. Set all the vegetables and beans aside.
- Make the Dressing:
- In a small bowl, whisk together mayonnaise, barbecue sauce, ranch dressing mix (or ranch dressing), apple cider vinegar, salt, and pepper. Taste and adjust seasoning as needed.
- Assemble the Salad:
- In a large mixing bowl, combine the cooked pasta, crumbled bacon, shredded cheddar and pepper jack cheese, corn, red bell pepper, cherry tomatoes, red onion, black beans, and chicken (if using). Toss gently to combine.
- Add the Dressing:
- Pour the creamy dressing over the salad and toss to coat evenly. Ensure everything is well mixed, and the pasta is fully coated with the dressing.
- Chill and Serve:
- Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together. Before serving, give it a quick toss to redistribute the dressing.
- Optional Garnish:
- Garnish with extra bacon bits, cheese, or fresh herbs (like cilantro) for an added burst of flavor and texture.