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Cowboy Pasta Salad

Cowboy pasta salad with BBQ ranch dressing, beans, corn, and crunchy Fritos. Loaded penne stays tender yet firm after a chill, making it an ideal hearty salad for gatherings.
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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: 520
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 red bell pepper diced
  • 0.5 cup red onion diced
  • 1 cup cheddar cheese shredded
BBQ ranch dressing
  • 1 cup ranch dressing
  • 0.25 cup BBQ sauce
  • 1 tsp chili powder
Toppings and crunch
  • 6 bacon cooked and crumbled
  • 2 cup Fritos corn chips crushed
  • 0.25 salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and rinse pasta
  1. Cook the penne pasta according to package directions until al dente. Drain and rinse with cold water so it cools quickly and stays firm.
Make BBQ ranch dressing
  1. Mix the ranch dressing, BBQ sauce, and chili powder in a small bowl until smooth. The mixture should look evenly speckled from the chili powder.
Combine the salad
  1. Add the pasta, black beans, corn, cherry tomatoes, red bell pepper, red onion, and cheddar cheese to a large bowl. Toss gently to distribute everything evenly.
Dress and toss
  1. Pour the BBQ ranch dressing over the salad and toss to coat thoroughly. Keep tossing until pasta and vegetables look glossy with dressing.
Chill
  1. Refrigerate the salad for at least 2 hours. Cover it so the pasta absorbs flavor while staying chilled and set.
Finish with crunch
  1. Just before serving, top with cooked and crumbled bacon. Sprinkle crushed Fritos over the top last so they stay crunchy.

Notes

Pro tip: rinse the pasta with cold water to stop cooking and prevent a mushy texture after chilling. Store covered in the refrigerator for 3-4 days; add Fritos right before serving to avoid sogginess. Freezing isn’t recommended due to the crunchy topping. For a lighter option, use reduced-fat ranch dressing to cut calories while keeping the BBQ ranch flavor.