Last Updated on June 27, 2025 by Kimberly Stroh

Saddle up, pasta lovers—this Cowboy Pasta Salad is the wild west of pasta dishes! Tender noodles mix with crispy bacon, seasoned ground beef, cheddar, and fresh cherry tomatoes, then tossed in a tangy BBQ‑mayonnaise dressing. It’s hearty, flavorful, and ridiculously easy to pull together, making it the perfect showstopper for a backyard BBQ or no‑fuss weeknight lunch.

Cowboy Pasta Salad also makes the perfect potluck dish and can feed an army. I find that it’s the pasta salad recipe that you’ll keep coming back to!

Why We Love This Recipe

When I say that this pasta salad makes a big amount, I’m not kidding! It serves 12-16 and that’s why I love making it for potlucks. Pasta salads are easily enjoyed as a side dish or as a main dish. I love making them on a Sunday and enjoying them for lunch throughout the week. It also packs easily if you take lunches to go. It’s just an easy versatile recipe.

Looking for even more great pasta salad recipes? I love my Rotisserie Chicken Pasta Salad for a main dish, and my Dill Shrimp Pasta Salad, but Funeral Pasta Salad is perfect as a side.

Cowboy Pasta Salad Ingredients:

• 1lb Pasta: Pick your favorite small pasta shape. I used cellentani shape.
• Bacon: I like a thick hickory smoked bacon that cooks until crumbled.
• Ground Beef: Lean ground beef works great.
• Cumin: Adds flavor to the beef.
• Pepper Flakes: Adds a bit of heat.
• Salt and Pepper
• Mayonnaise: This gives the dressing the creamy texture.
• BBQ Sauce: The true base of the dressing.
• Spicy Brown Mustard: Adds heat to the dressing.
• Worcestershire Sauce: Adds sodium content to the dressing and tang.
• Hot Chili Sauce: Also known as Sriracha sauce.
• Whole Kernel Sweet Corn: Drain the can of corn.
• Cherry Tomatoes: Slice in half.
• Sharp Cheddar Cheese: I prefer grated cheese over packaged, but either works.
• Scallions: To add garnish and green color.

Recipe Variations

If you don’t like ground beef, consider adding shredded chicken to this recipe and omit the beef. It’s a great variation. Sometimes, I’ll add red onion if I want more crunch to my pasta salad. I’ll be honest, my favorite BBQ sauce is the Chick-Fil-A brand. Pick your favorite BBQ sauce, but a sweeter one works best. A homemade BBQ sauce works well, too. Creamier pasta salad fans can add a 1/4 cup of BBQ sauce for an extra creamy texture.

Tips To Making Your Cowboy Pasta Salad

• The longer this salad sits in the refrigerator, the colder and tastier it will be. Make sure it’s well-refrigerated before serving.
• I like to prep the ingredients ahead of time to keep it easy. I cook the pasta and the ground beef, then place them in the refrigerator.
• Throw together your pasta with the pre-cooked ingredients and it will come together easily.
• Don’t make the same mistake I did! The first time I made this pasta, I did not use a big enough bowl. Use the largest bowl you can find – extra extra large.

How To Make Cowboy Pasta Salad

Cook pasta until al dente according to package directions, around 10-12 minute. Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking. Refrigerate until ready to use.

In medium skillet, add the ground beef and cook, breaking it up into tiny crumbles, until cooked through and no longer pink. Season with cumin, red pepper flakes, and with a pinch of salt and pepper. Drain off fat. Set in the refrigerator, alongside the pasta.

In an extra large bowl, whisk together the mayonnaise, barbecue sauce, mustard, Worcestershire sauce, and hot chili sauce until combined.

Add in the cooked cellentani pasta, bacon, beef, corn, tomatoes, cheese, and scallions; toss to combine and coat. Refrigerate for at least two hours before serving.