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Cowboy Pasta Salad

Cowboy pasta salad with beans, corn, and BBQ ranch dressing—loaded and tossed for a hearty crunch. This BBQ pasta salad gets even better after chilling, then finishes with bacon and crushed Fritos on top for a Southwestern bite.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb penne pasta Penne shape helps dressing cling.
  • 1 can (15 oz) black beans Drain and rinse to reduce excess sodium.
  • 1 can (15 oz) corn Drain well so the salad doesn’t get watery.
  • 1 cup cherry tomatoes Halve for easy bites.
  • 1 red bell pepper red bell pepper Dice small for even distribution.
  • 0.5 cup red onion Dice for a mild onion punch.
  • 1 cup cheddar cheese Shred for quick melting-free mixing.
BBQ ranch dressing
  • 1 cup ranch dressing
  • 0.25 cup BBQ sauce
  • 1 tsp chili powder
  • salt and pepper to taste Add gradually to avoid over-salting.
Toppings
  • 6 bacon slices Cook until crisp and crumble for crunch.
  • 2 cups Fritos corn chips Crush just before serving to keep them crunchy.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and prep
  1. Cook penne pasta according to package directions, then drain and rinse with cold water to stop the cooking and cool it down quickly.
  2. Cook bacon on a sheet pan until crisp, then crumble and set aside for topping.
  3. In a small bowl, mix ranch dressing, BBQ sauce, and chili powder until evenly combined.
Assemble and chill
  1. Combine pasta, black beans, corn, cherry tomatoes, bell pepper, red onion, and cheddar cheese in a large bowl.
  2. Pour the BBQ ranch dressing over the salad and toss to coat so the pasta is fully covered.
  3. Refrigerate for at least 2 hours to let flavors meld and the salad firm up.
Finish and serve
  1. Just before serving, top the chilled salad with crumbled bacon and crushed Fritos for maximum crunch.

Notes

Pro tip: rinse pasta with cold water and chill the assembled salad for the full 2 hours so it stays creamy without turning watery. Store covered in the refrigerator up to 3 days; add Fritos right before serving to keep them crisp. Freezing isn’t recommended because pasta and crunchy chips lose texture. For a lighter option, use low-fat ranch dressing and reduce cheddar to 1/2 cup without changing the rest of the method.