Easy Cowboy Pasta Salad with Southwest BBQ Dressing
A hearty, no-fuss pasta salad featuring lean ground turkey, zesty Southwest BBQ dressing, and bold BBQ flavors. Customize with vegan options or additional veggies—perfect for summer or quick weeknight meals.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 6 servings 1x
- Category: quick
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Low-Fat
Ingredients
12 oz mini farfalle pasta
1 lb lean ground turkey (or beef)
1 can (4 oz) diced green chiles, drained
1 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 pinch salt
1 can (4 oz) diced pickled jalapeños, drained
1 green bell pepper, chopped
1 can (15 oz) rinsed black beans
1 cup corn kernels
1 cup cherry tomatoes, halved
1 cup sharp cheddar cheese, cubed
1/2 cup red onion, chopped
1 handful cilantro, chopped
1/2 cup ketchup
1/4 cup mayonnaise
1/4 cup sour cream
2 tbsp salsa (alcohol-free)
1 tsp smoked paprika
Salt + pepper to taste
Instructions
Boil 4 qt salted water. Cook farfalle 8-10 minutes until al dente. Drain and rinse with cold water.
Heat olive oil in a skillet. Brown ground turkey 5-7 minutes. Add green chiles, spices, and pickled jalapeños; simmer 2 minutes.
Mix ketchup, mayo, sour cream, salsa, smoked paprika, salt, and pepper in a bowl for dressing.
Combine cooked pasta, turkey mixture, bell pepper, black beans, corn, tomatoes, cheddar, red onion, and cilantro in a large bowl.
dress with southwest BBQ dressing. Chill 15-20 minutes before serving. Store refrigerated up to 3 days.
Notes
Substitute ground turkey with chickpeas or tofu for a vegan version.
Add corn kernels or black beans for extra texture.
Cheddar cheese can be replaced with vegan cheese.
Dressing can be prepared 24 hours in advance.
Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 1400mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 70mg