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Bowl piled high with cowboy pasta salad with swirled pasta in creamy bbq dressing with tomatoes, peppers, corn, black beans and more mixed in.

Cowboy Pasta Salad

Cowboy pasta salad features lots of veggies and black beans in a creamy BBQ dressing. It is a great summer side dish, but also works as main if you are looking for something cool and fresh.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 18 1 cup servings
Author: Carlee

Ingredients

  • 16 oz pasta
  • 1 cup mayonnaise
  • ½ cup BBQ sauce
  • 2 Tablespoons lime juice
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pint grape tomatoes halved or quartered
  • ½ cup green pepper diced
  • ½ cup sweet onion diced
  • ¼ cup pickled jalapenos optional
  • ½ bunch fresh cilantro optional
  • 12 oz frozen corn
  • 15.25 oz can black beans rinsed and drained
  • 2 cups shredded cheddar cheese

Instructions

  • Boil 16 oz pasta in salted water until al dente. Drain and rinse with cold water. Set aside.
  • In a large mixing bowl, stir together the 1 cup mayonnaise, ½ cup BBQ sauce, 2 Tablespoons lime juice, ½ teaspoon salt and ¼ teaspoon ground black pepper.
    Mixing bowl with mayonnaise, BBQ sauce, lime juice, salt, and pepper inside ready to be made into dressing for pasta salad.
  • Add the pasta and toss to coat.
    Mixing bowl of cooked pasta coated in creamy BBQ dressing.
  • Make sure all of the veggies are chopped into bite sized pieces or smaller. If using cilantro, run your knife through it a few times to cut into small pieces.
    Pieces of grape tomatoes, corn, bell pepper, green beans, pickled jalapeno peppers, onion, and cilantro ready to be stirred into pasta salad.
  • Stir the chopped 1 pint grape tomatoes, ½ cup green pepper, ½ cup sweet onion¼ cup pickled jalapenos, ½ bunch fresh cilantro, 12 oz frozen corn, 15.25 oz can black beans, and 2 cups shredded cheddar cheeseinto the pasta salad.
  • Cover and chill at least 1 hour. Stir before serving.
    Mixing bowl of finished cowboy pasta salad.

Notes

Store in the fridge for up to 5 days. 

Nutrition

Serving: 1cup | Calories: 200kcal | Carbohydrates: 31g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 251mg | Potassium: 287mg | Fiber: 4g | Sugar: 3g | Vitamin A: 419IU | Vitamin C: 10mg | Calcium: 109mg | Iron: 1mg
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