Why You’ll Love Cowboy Pasta Salad Recipe

This pasta salad combines classic Southwestern flavors with the satisfying heartiness of a main‑dish pasta. The creamy, smoky dressing coats every bite, while the mix of fresh tomatoes, scallions, beans, and cheese adds texture and brightness. It’s easy to make ahead, travels well, and appeals to both kids and adults alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 slices bacon, optional
12 ounces bowtie (farfalle) pasta
Salt, for the pasta water
1 cup mayonnaise
2 tablespoons barbecue sauce
2 tablespoons spicy brown mustard
2 tablespoons taco seasoning
1 tablespoon hot sauce (such as Tapatío)
1 pint cherry tomatoes, halved (about 2 cups)
1 large bunch scallions, thinly sliced, plus more for garnish
1 (15‑ounce) can black beans, drained and rinsed
1 (15‑ounce) can corn kernels, drained
8 ounces smoked or sharp Cheddar cheese, cut into small cubes (about 1 1/2 cups)

Directions

Cook the bacon (optional): If using bacon, cook it until crisp in the microwave, air fryer, oven, or on the stovetop. Drain on paper towels, let cool, then crumble or chop into small pieces. Set aside.
Cook the pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to package directions. Drain and rinse with cold water to stop the cooking process.
Make the dressing: In a large bowl, whisk together the mayonnaise, barbecue sauce, spicy brown mustard, taco seasoning, and hot sauce until smooth.
Combine: Add the cooked pasta, halved cherry tomatoes, scallions, black beans, corn, cubed Cheddar cheese, and bacon (if using) to the bowl with the dressing. Toss until everything is evenly coated in the dressing.
Serve or chill: Serve immediately, or cover and chill in the refrigerator for up to 4 hours to let flavors meld. Garnish with additional scallions before serving.

Servings and timing

Serves: 8
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Add protein: Stir in grilled chicken, cooked ground beef, or chorizo for extra heartiness.
Swap pasta shapes: Elbows, rotini, or shells work well if you don’t have farfalle.
Spice it up: Add diced jalapeño or extra hot sauce for more heat.
Bean mix: Substitute or add pinto beans or black‑eyed peas for variety.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating: This pasta salad is best served chilled or at room temperature; no reheating needed. If it thickens in the fridge, loosen with a splash of water or extra dressing before serving.

FAQs

What makes it “cowboy” pasta salad?

The bold, smoky, Tex‑Mex‑inspired dressing and hearty mix of beans, corn, and cheese give it a robust, cowboy‑style flavor that’s more substantial than typical pasta salads.

Can I make this ahead of time?

Yes — you can prepare the pasta, dressing, and chopped veggies ahead of time and toss together up to 4 hours before serving.

How should I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Can I freeze cowboy pasta salad?

Freezing isn’t recommended because the creamy dressing can separate and the texture of the ingredients may change when thawed.

What can I use instead of bacon?

You can omit bacon entirely or substitute with cooked ham, diced turkey bacon, or even crispy tofu for a vegetarian twist.

Is this salad served warm or cold?

This salad is best served chilled or at room temperature.

Can I use different pasta?

Yes — most small or medium pasta shapes like rotini, shells, or penne work well.

How can I make it vegetarian?

Skip the bacon and use your favorite vegetarian protein such as chickpeas or grilled veggies.

What drink pairs well with this salad?

Serve with iced tea, lemonade, or a light beer for a refreshing contrast to the bold flavors.

Can I reduce the calories?

Use light mayonnaise or Greek yogurt in the dressing, and reduce the amount of cheese to lower the calorie count.

Conclusion

Cowboy Pasta Salad is a vibrant, flavorful dish that brings bold Southwestern flair to your table. With its creamy barbecue‑mayo dressing, fresh veggies, and fun mix of textures, it’s sure to become a summertime favorite for picnics, cookouts, or weeknight meals.