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Cowboy Pasta Salad

Cowboy pasta salad with BBQ ranch dressing, loaded with black beans, corn, and cheddar. Chilled for 2 hours so the penne stays tender and the flavors mingle, then topped with crunchy Fritos.
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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: 585
Ingredients Equipment Method Notes

Ingredients
  

Pasta base
  • 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
Cheese and dressing
  • 1 cup cheddar cheese shredded
  • 1 cup ranch dressing
  • 0.25 cup BBQ sauce
  • 1 tsp chili powder
  • 0.5 salt and pepper to taste
Toppings
  • 6 bacon slices cooked and crumbled
  • 2 cup Fritos corn chips crushed

Equipment

  • 1 sheet pan

Method
 

Cook and prep
  1. Cook the penne pasta according to package directions until tender, then drain and rinse with cold water so it cools quickly. Transfer to a large bowl.
  2. Stir the ranch dressing, BBQ sauce, and chili powder in a small bowl until evenly combined.
  3. Add black beans, corn, cherry tomatoes, red bell pepper, red onion, and cheddar cheese to the bowl with the pasta. Toss gently to distribute the mix.
Coat and chill
  1. Pour the BBQ ranch dressing over the salad and toss to coat all the pasta and vegetables.
  2. Refrigerate the salad for at least 2 hours to let flavors develop and the salad set up cold. Keep it covered while chilling.
Serve
  1. Just before serving, top with the cooked and crumbled bacon and crushed Fritos for crunch.

Notes

For the best texture, chill the salad covered and wait to add the Fritos until serving so they stay crisp. Store leftovers in the refrigerator for up to 3 days; the salad is not freezer-friendly because the pasta and vegetables soften after thawing. For a lighter swap, use reduced-fat cheddar and a light ranch dressing while keeping the BBQ sauce amount the same.