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Cowboy Pasta Salad

Cowboy pasta salad with BBQ ranch dressing, loaded beans and corn, and crunchy Fritos on top. This hearty Southwestern-style pasta salad is chilled for bold flavor and finished with bacon and chips for maximum crunch.
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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
Ingredients Method Notes

Ingredients
  

Pasta salad
  • 1 lb penne pasta
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 1 cup cherry tomatoes halved
  • 1 red bell pepper diced
  • 0.5 cup red onion diced
  • 1 cup cheddar cheese shredded
  • 1 cup ranch dressing
  • 0.25 cup BBQ sauce
  • 1 tsp chili powder
  • 6 slice bacon cooked and crumbled
  • 2 cup Fritos corn chips crushed
  • 0.1 salt to taste
  • 0.1 pepper to taste

Method
 

Cook and prep
  1. Cook penne pasta according to package directions, then drain and rinse with cold water to stop cooking.
  2. In a small bowl, mix ranch dressing, BBQ sauce, and chili powder until evenly combined.
  3. In a large bowl, combine penne pasta, black beans, corn, cherry tomatoes, red bell pepper, red onion, and cheddar cheese.
Dress and chill
  1. Pour the dressing mixture over the salad and toss to coat all ingredients evenly.
  2. Refrigerate the salad for at least 2 hours to let flavors meld.
Finish and serve
  1. Just before serving, top with cooked and crumbled bacon and crushed Fritos for a crunchy finish.

Notes

Pro tip: rinse the pasta well with cold water so the pasta stays firm for a pasta salad texture. Store covered in the refrigerator for up to 4 days; keep Fritos separate and add just before serving for best crunch. Freezing isn’t recommended because chips and vegetables soften. For a lighter option, use turkey bacon and reduced-fat shredded cheddar while keeping the BBQ ranch dressing mix.