Description
This hearty and flavorful Cowboy Pasta Salad features creamy dressing, crisp veggies, savory bacon, and tender pasta. It’s the perfect dish for potlucks, BBQs, or a satisfying meal.
Ingredients
Scale
- 1 pound medium pasta (rotini, fusilli, or elbow macaroni)
- 8 slices bacon, cooked crispy and crumbled
- 1 (15-ounce) can black beans, rinsed and drained
- 1 ½ cups frozen corn, thawed
- 1 red bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- ½ red onion, finely diced
- 2 cups sharp cheddar cheese, cubed or shredded
- 1 cup mayonnaise
- ½ cup sour cream
- ¼ cup buttermilk
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon granulated sugar
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse with cold water; cool completely.
- Cook bacon until crispy, drain on paper towels, then crumble.
- In a large bowl, whisk together mayonnaise, sour cream, buttermilk, smoked paprika, chili powder, sugar, apple cider vinegar, salt, and pepper until smooth.
- Add cooled pasta, crumbled bacon, black beans, corn, bell peppers, red onion, and cheddar cheese to the bowl with the dressing.
- Gently fold all ingredients together until evenly coated.
- Cover and refrigerate for at least 2-4 hours, or preferably overnight, allowing flavors to meld. Stir well before serving.
- Prep Time: 20 mins
- Cook Time: 15 mins