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Pasta salads are undeniable stars of summertime entertaining. Whether they’re of the perky pesto, hearty tortellini, or veggie-packed Greek variety, these versatile sides are always crowd-pleasers at backyard barbecues and summer potlucks. We’re always on the lookout for new pasta salad ideas, so when we heard of “cowboy” pasta salad, it sounded right up our alley.
This salad gets its “cowboy” name because of its bold Tex-Mex flavors and hearty serving of creamy black beans alongside the pasta. A combination of mayo spiked with store-bought barbecue sauce, spicy brown mustard, taco seasoning, and hot sauce creates a smoky, spicy flavor bomb of a dressing.
Juicy cherry tomatoes, grassy scallions, and sweet corn provide pops of bright color and fresh flavor, and smoked or sharp cheddar and optional bacon round things out with savory, salty goodness. The bowtie pasta shape gathers all the ingredients together into a bold, zesty bite. As one taster proclaimed, “This dish has so much flavor and is absolutely delicious! Makes me want to be a cowboy!”
Simply Recipes / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Tips and Tricks for Making Cowboy Pasta Salad
- If you want to make this dish more than four hours ahead, it’s best to prepare the pasta, dressing, and veggies ahead of time and store them separately. When you’re ready to serve, just stir it all together.
- You can also make extra dressing ahead and serve it on the side or use it to perk up leftovers.
- You can substitute the bowtie pasta with wagon wheel pasta and still get a bite-sized, cowboy-themed vibe.
- Make sure to rinse your pasta well so you get toothsome individual pieces rather than one big gummy clump.
Simply Recipes / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
More Cowboy-Inspired Recipes
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4 slices bacon, optional
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12 ounces bowtie (farfalle) pasta
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Salt, for the pasta water
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1 cup mayonnaise
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2 tablespoons barbecue sauce
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2 tablespoons spicy brown mustard
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2 tablespoons taco seasoning
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1 tablespoon hot sauce (such as Tapatío)
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1 pint cherry tomatoes, halved (about 2 cups)
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1 large bunch scallions, thinly sliced, plus more for garnish
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1 (15-ounce) can black beans, drained and rinsed
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1 (15-ounce) can corn kernels, drained
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8 ounces smoked or sharp Cheddar cheese, cut into small cubes (about 1 1/2 cups)
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Cook the bacon (optional):
If you’d like to include bacon in the pasta salad, cook it until crisp in the microwave, air fryer, oven, or on the stovetop. Drain on paper towels and cool, then crumble or chop into small pieces. Set aside.
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Cook the pasta:
Cook the pasta until al dente according to the package directions in a large pot of salted boiling water. Drain the pasta and rinse with cold water to stop the cooking.
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Make the dressing:
While the pasta cooks, in a large bowl, whisk the mayonnaise, barbecue sauce, mustard, taco seasoning, and hot sauce until smooth.
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Finish and serve:
Add the cooked pasta, tomatoes, scallions, beans, corn, cheddar, and bacon, if using, to the bowl with the sauce. Toss until the pasta and vegetables are evenly coated in the dressing. Serve immediately or cover and chill in the refrigerator for up to 4 hours. Garnish with additional scallions just before serving.
Store leftovers in an airtight container for up to 3 days in the refrigerator. Loosen with a splash of water if needed before serving.
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| Nutrition Facts (per serving) | |
|---|---|
| 502 | Calories |
| 32g | Fat |
| 39g | Carbs |
| 16g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 502 |
| % Daily Value* | |
| 32g | 41% |
| Saturated Fat 9g | 45% |
| 40mg | 13% |
| 963mg | 42% |
| 39g | 14% |
| Dietary Fiber 8g | 27% |
| Total Sugars 6g | |
| 16g | |
| Vitamin C 8mg | 40% |
| Calcium 236mg | 18% |
| Iron 2mg | 13% |
| Potassium 460mg | 10% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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