Cowboy Pasta Salad

Created by BBQ and comfort-food creator Brian of G’bque, this Cowboy Pasta Salad brings bold backyard flavor to a classic summer favorite. Made with Rosewood Texas Wagyu Blend Ground Beef from Allen Brothers, crispy bacon, sweet corn, black beans, fresh vegetables, Colby Jack cheese, and a smoky Chipotle Lime Ranch dressing, this hearty pasta salad is packed with flavor in every bite.

Perfect for backyard barbecues, cookouts, potlucks, and easy summer meals, Brian’s recipe is anything but an ordinary pasta salad. The rich, savory flavor of Wagyu ground beef pairs beautifully with the smoky, creamy dressing and fresh, crunchy ingredients, creating a satisfying dish that can stand on its own or complement your favorite grilled meats.

Prep Time

25 min

Cook Time

20 min

Total Time

45 min

Serving Size

Difficulty

Easy

Ingredients

PASTA SALAD

1 lb farfalle pasta, cooked and cooled
1 lb ground beef
2 –3 tbsp taco seasoning
1 lb bacon, cooked and chopped
4 –6 tbsp pickled jalapeños, chopped
1 green bell pepper, diced
1 15 oz can black beans, drained and rinsed
1 15 oz can corn, drained
10 oz cherry tomatoes, halved
1 cup Colby jack cheese, cubed
1/4 red onion, finely diced
1/4 cup chopped fresh cilantro

CHIPOTLE LIME RANCH

1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup buttermilk
1 –2 chipotle peppers in adobo sauce, plus 1 tbsp adobo sauce
Juice from 1/2 lime
2 tsp chopped fresh cilantro
2 tsp chopped fresh chives
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/8 tsp black pepper

Rosewood Texas Wagyu Blend Ground

$59.95

Instructions

Bring a large pot of generously salted water to a boil and cook the farfalle until al dente according to the package directions. Drain, rinse under cold water to stop the cooking process, and let the pasta cool completely.
Heat a large skillet over medium-high heat and cook the ground beef until browned, breaking it apart as it cooks. Drain any excess grease, stir in the taco seasoning, and cook for another minute until the beef is evenly coated. Cook the bacon until crispy, then chop it into bite-sized pieces.
In a blender or food processor, combine the mayonnaise, sour cream, buttermilk, chipotle peppers, adobo sauce, lime juice, cilantro, chives, garlic powder, onion powder, salt, and black pepper. Blend until smooth and creamy, then refrigerate until ready to use.
In a large mixing bowl, combine the cooled pasta, seasoned ground beef, bacon, pickled jalapeños, green bell pepper, black beans, corn, cherry tomatoes, cheddar cheese, red onion, and cilantro. Gently toss everything together until evenly distributed.
Pour about half of the Chipotle Lime Ranch over the pasta salad and toss until everything is lightly coated. Continue adding more dressing until the salad reaches your preferred creaminess, reserving any extra dressing for serving if desired.
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to come together. Garnish with extra cilantro, cheddar cheese, pickled jalapeños, and a squeeze of fresh lime juice for the perfect finishing touch.

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