This Cowboy Pasta Salad recipe is hearty, bold, and packed with flavor. A cross between a classic pasta salad and a loaded taco bowl, it’s perfect for potlucks, BBQs, or make-ahead lunches! 

Looking for more pasta salads? Try our chicken pesto pasta salad and chicken Caesar pasta salad. 

pasta with ground beef and creamy dressing in a wooden bowl. this recipe

Why You’ll Love This Recipe for Cowboy Pasta Salad

  • My Go-To for Summer Gatherings: I’m always looking for recipes that feel hearty enough to satisfy a crowd but are still easy to make ahead, and this cowboy pasta salad checks all the boxes. I’ve made this dish for everything from backyard barbecues to casual weeknight dinners, and it’s always a hit.
  • Tried, Tested, and Perfected: I’ve made this recipe more times than I’d like to admit, not just to get the right flavor balance but because I can’t get enough of this dish. It’s rich and creamy with a subtle kick from the hot sauce and vinegar that makes the whole dish pop. You’ll want to lick the spoon (I definitely do!).
  • Hearty Enough to Be a Meal: If you look forward to taco night as much as my family does, you’re going to love this pasta recipe! It offers all the bold, taco flavors you know and love in the convenience of a creamy pasta dish.

What is in Cowboy Pasta Salad?

See the recipe card for full list of ingredients and quantities.

ingredients for cowboy pasta recipe.
  • Pasta: I use farfalle pasta, but any small or medium-sized pasta will work. 
  • Ground beef: I recommend using 85/15 ground beef. 
  • Veggies: Corn, cherry tomatoes, red onion, and scallions add color, texture, and flavor.  
  • Mayonnaise and sour cream: The base of the dressing. Use full-fat, good-quality mayo and sour cream to give the dressing a richer taste. 
  • Everything else: Taco seasoning, black beans, cheddar cheese, cilantro, apple cider vinegar, and hot sauce.

How to Make Cowboy Pasta Salad

The recipe card below has detailed instructions. 

cooked pasta in a pot.

Step 1: Cook the pasta to al dente according to the package instructions, drain, and transfer to a large bowl. 

cooked ground beef in a skillet.

Step 2: Cook the ground beef in a large skillet, breaking it into pieces, add the taco seasoning.

dressing whisked in a glass bowl.

Step 3: Whisk the dressing ingredients in a medium bowl until smooth. 

salad ingredients in a glass bowl.

Step 4: Add the beef, beans, veggies, and pasta to a large bowl.

dressing with salad in a glass bowl.

Step 5: Pour the dressing on top, and toss to combine and coat.

tossed pasta salad in a glass bowl.

Step 6: Then, fold in the cheese, scallions, and cilantro. 

Cowboy Pasta Salad Recipe Tips

  • Avoid Overcooking the Pasta: Be sure to cook the pasta just to al dente, ensuring it’s soft with a little bit of bite. I find that it absorbs the dressing better and holds up well when chilled.
  • Cool the Beef Slightly: Adding hot beef to the salad can cause the dressing to separate. Let it cool slightly so everything blends smoothly.

How to Serve Cowboy Pasta Salad

I often serve this recipe as a main course with crowd-pleasing sides like street corn salad and broccoli salad. However, it also makes for a delicious side dish with options such as: 

How to Store Cowboy Pasta

  • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. I like to set leftovers out on the counter, allowing them to come to room temperature before serving. Then, just be sure to give the salad a stir before serving to redistribute the ingredients!
  • Freeze: I don’t recommend freezing this cowboy pasta salad recipe, as the dressing won’t thaw well, and the ingredients will become mushy. 
closeup of cowboy pasta recipe in a bowl.

More Summer Pasta Dishes

If you make this recipe, please leave a ⭐️ STAR rating and COMMENT letting us know how you liked the recipe.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
closeup of cowboy pasta recipe in a bowl.

Cowboy Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Katya
  • Prep Time: 25 min
  • Cook Time: 15 min
  • Total Time: 40 minutes
  • Yield: 8-12
  • Category: Salad
  • Cuisine: Mexican
Print Recipe

Description

Cowboy Pasta Salad recipe is kind of like a cross between a pasta salad and a loaded taco bowl. It’s perfect for potlucks, BBQs, or make-ahead lunches.

Ingredients

Units Scale
  • 16 oz. farfalle pasta, or other small pasta shape like rotini or shells
  • 1 lb. ground beef, 85/15
  • 2 tsp. taco seasoning mix, store-bought or homemade
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can corn, drained
  • 2 cups halved cherry tomatoes
  • ¼ cup red onion, finely diced
  • 2 cups shredded cheddar cheese
  • 4 scallions, thinly sliced
  • ¼ cup chopped fresh cilantro

For the Dressing:

  • ¾ cup mayonnaise
  • ¼ cup sour cream, full-fat for best texture
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. taco seasoning
  • 1 tsp. hot sauce, plus more to taste
  • Kosher salt and black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add farfalle and cook according to package instructions until al dente. Drain and transfer to a large bowl.

  2. In a large skillet over medium heat, cook the ground beef until no longer pink, breaking it apart with a spoon as it cooks, about 5-6 minutes. Stir in taco seasoning and season with salt and pepper to taste. Cook for another minute until well combined. Remove from heat and let cool slightly. Drain excess fat if needed.

  3. In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, taco seasoning, hot sauce, salt, and pepper until smooth. Set aside.

  4. Add beef, beans, corn, tomatoes, and red onion to the pasta. Pour the dressing over the pasta mixture and toss well to combine, ensuring everything is evenly coated. Fold in cheese, scallions, and cilantro.  Taste and adjust seasoning if needed before serving. Serve warm or at room temperature.

Notes

  • Cool the Beef: Adding hot beef to the salad can cause the dressing to separate. Let it cool slightly so everything blends smoothly.
  • Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. I like to set leftovers out on the counter, allowing them to come to room temperature before serving. Then, just be sure to give the salad a stir before serving to redistribute the ingredients. 
  • Suggested Portion: This recipe makes enough to serve 8–12 people as a side dish, depending on portion size and what else is being served. For BBQs, potlucks, or gatherings with multiple dishes, plan on about 1 cup per person.

Nutrition

  • Serving Size: 1 cup
  • Calories: 427
  • Sugar: 3 g
  • Sodium: 438.8 mg
  • Fat: 20.3 g
  • Carbohydrates: 39.1 g
  • Protein: 21.5 g
  • Cholesterol: 51.8 mg