This pasta salad is the kind of dish that steals the show. It’s bold, creamy, packed with flavor, and full of all the good stuff—bacon, cheese, beans, corn, and tender pasta.
It’s got that smoky-sweet-tangy thing going on, and every bite feels like a party.
Great for BBQs, meal prep, or just because you’re craving something hearty and fun.
Why I Love This Recipe
This one came from a backyard BBQ where someone showed up with a “cowboy salad,” and the bowl was scraped clean before anything else was touched. I’ve made it at least 10 times since, and every time, it’s a win.
- It’s bold and satisfying—every bite is different but delicious
- It’s perfect for gatherings or make-ahead lunches
- It holds up in the fridge for days
- It’s got crunch, creaminess, and a little kick
- It feeds a crowd without breaking the bank
Servings: 8
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
What You’ll Need
- 12 oz rotini pasta (dry)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn, drained
- 6 slices cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp BBQ sauce
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped cilantro (optional)
Pro Tips
- Rinse your pasta under cold water so the salad stays cool and fresh
- Use thick-cut bacon for the best crunch
- Make it ahead—flavors get even better after chilling
- Add the dressing when the pasta is completely cool
- Want a little heat? Toss in diced jalapeños
Tools You’ll Need
- Large pot for boiling pasta
- Strainer
- Cutting board + knife
- Mixing bowl
- Wooden spoon or spatula
- Small bowl for dressing
Substitutions and Variations
- Swap sour cream with Greek yogurt for more protein
- Use elbow or penne if you don’t have rotini
- Add diced avocado before serving for a creamy twist
- Try Monterey Jack or pepper jack instead of cheddar
- Add grilled chicken to make it a full meal
Make Ahead Tips
This salad can be made up to 2 days in advance. Just keep the dressing separate and mix everything together the day you serve it. Or mix it all up and store in the fridge—it still holds up great.
Recipe Instructions
Step 1: Cook the Pasta
Boil 12 oz rotini pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Let it cool completely.
Step 2: Cook the Bacon
In a skillet, cook 6 slices of bacon until crispy. Drain on paper towels, then crumble once cooled.
Step 3: Make the Dressing
In a small bowl, whisk together 1/2 cup sour cream, 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tbsp BBQ sauce, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
Step 4: Chop and Prep Veggies
Halve 1 cup cherry tomatoes, dice 1/2 cup red onion, drain and rinse 1 cup black beans and 1 cup corn.
Step 5: Mix It All Together
In a large bowl, add cooled pasta, tomatoes, red onion, black beans, corn, crumbled bacon, and 1 cup shredded cheddar cheese. Pour dressing over the top and mix well.
Step 6: Finish and Garnish
Top with chopped cilantro (1 tbsp, optional). Chill for 15–30 minutes before serving.
Leftovers and Storage
Store in an airtight container in the fridge for up to 4 days. If it dries out, stir in a spoonful of mayo or sour cream to freshen it up. Not freezer-friendly.
Why This Recipe Works (Quick Science)
- The fat from mayo + sour cream coats the pasta and locks in moisture
- Acid from vinegar brightens up the creamy base
- BBQ sauce adds umami and a smoky-sweet depth
- Bacon gives crunch while balancing the creaminess
Common Mistakes
- Mixing the salad while pasta is hot—it ruins the texture
- Not draining the beans and corn well—can make it watery
- Overcooking the pasta—go for al dente
- Skipping the chill time—the flavors really need to settle
What to Serve With
- Grilled burgers or hot dogs
- BBQ chicken
- Watermelon wedges
- Garlic bread or cornbread
- Iced tea or lemonade
FAQ
Can I make it the night before?
Yes! Just keep it sealed in the fridge. It tastes even better the next day.
Can I make it without mayo?
Yep. Sub in more sour cream or use Greek yogurt.
Can I add meat?
Totally. Shredded rotisserie chicken or chopped grilled steak works great.
Is it gluten-free?
Only if you use gluten-free pasta.
Final Thoughts
This Loaded Cowboy Pasta Salad is one of those recipes that never lets you down. It’s easy, full of flavor, and always disappears fast. Try it out, make it your own, and let me know how it went! Leave a comment with your favorite twist or any questions—I’d love to hear from you.