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Cowboy Pasta Salad

Cowboy pasta salad with BBQ ranch dressing is a hearty make-ahead side loaded with beans, corn, cheddar, and crunchy Fritos. This BBQ ranch pasta salad keeps the penne tender yet firm, then chills for a bold, Southwestern-style flavor.
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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: 650
Ingredients Method Notes

Ingredients
  

Pasta salad base
  • 1 lb penne pasta Cook to al dente so it holds up after chilling.
  • 1 can (15 oz) black beans Drain and rinse to reduce excess sodium and starch.
  • 1 can (15 oz) corn Drain well so the salad doesn’t get watery.
  • 1 cup cherry tomatoes Halve for bite-size pieces.
  • 1 red bell pepper red bell pepper Dice into small even pieces.
  • 0.5 cup red onion Dice finely for even flavor.
  • 1 cup cheddar cheese Shred for easy mixing and melting-free texture.
BBQ ranch dressing
  • 1 cup ranch dressing Use a classic style for the signature creamy tang.
  • 0.25 cup BBQ sauce Choose a smoky BBQ sauce for deeper flavor.
  • 1 tsp chili powder Adds warmth and a Southwestern edge.
Crunchy cowboy topping
  • 6 slice bacon Cook until crisp, then crumble.
  • 2 cup Fritos corn chips Crush right before serving to keep them crunchy.
  • 0.25 salt Add to taste after tossing.
  • 0.25 pepper Add to taste after tossing.

Method
 

Cook pasta
  1. Cook the penne pasta according to package directions, then drain and rinse with cold water to stop the cooking and keep it from getting mushy.
Make BBQ ranch dressing
  1. Mix the ranch dressing, BBQ sauce, and chili powder in a small bowl until evenly combined.
Assemble salad
  1. Add the pasta, black beans, corn, cherry tomatoes, red bell pepper, red onion, and cheddar cheese to a large bowl.
  2. Pour the BBQ ranch dressing over the salad and toss until everything is coated.
Chill
  1. Refrigerate the salad for at least 2 hours so the pasta absorbs the dressing and the flavors meld.
Serve with crunch
  1. Just before serving, top with the cooked and crumbled bacon and crushed Fritos so they stay crisp.

Notes

Pro tip: rinse the cooked pasta under cold water so it stays firm in the fridge. Refrigerate in an airtight container up to 4 days; for best texture, keep Fritos separate and add right before serving. Freezing isn’t recommended because the pasta and veggies can soften after thawing. For a lighter option, use turkey bacon and reduced-fat cheddar and ranch (the BBQ ranch flavor still comes through).