Featured Recipe
Spiced Cowboy Pasta Salad
By Kate
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Elbow pasta tossed with browned spiced ground beef, smoky bacon, fresh veggies, and a tangy, creamy dressing made with BBQ and mayo. Substitutes included swapping black beans for kidney beans, and cheddar cheese for pepper jack. Lime juice gives brightness, but lemon juice works in a pinch. Ground turkey suggested as a leaner beef option. Key is cooling pasta well; rinse under cold water until no steam rises and noodles feel firm but not sticky. Dressing thickens slightly in fridge, coat thoroughly to avoid dry patches. Serve chilled or room temp with a crunch from corn and scallions, bold with red pepper flakes.
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Prep:
15 min
Cook:
18 min
Total:
33 min
Serves:
12 servings
pasta
salad
turkey
BBQ
American Southwest
quick meals
Introduction
Mixing creamy with smoky, the elbow macaroni first—the key. Don’t eyeball cook time solely. Listen to pasta bubbling softly, then drain and chase off heat with cold water until steam quits rising. Slick noodles prevent clumps, let oil bead right. Ground turkey stands in for beef here; lean, quick-frying, picking up red pepper flakes in sizzling pan. Bacon crumbles in, salty punch and crunch. Dressing is a tangy condensing agent; mayo and barbecue dance with lemon juice and sriracha sting. Toss all and fold gently, coat thoroughly; let chill or eat right away, both work but textures shift. Understand your salad like an ingredient symphony—each bite a playing field of sharp, creamy, crunchy, sweet.
Ingredients
About the ingredients
Grab elbow macaroni with a good bite—not overcooked or gummy. Any short pasta shape works, but elbows cling dressing best. Swap ground turkey for ground beef or even chopped smoked sausage for extra flavor punch. Use either black or kidney beans but rinse well to dump canned salt and residual starch covering. Bacon—homemade or store-bought, diced finely, crisper the better. Cheese swaps easy: sharp white cheddar or pepper jack for heat; shredded small sizes melt into dressing better than chunks. Dressing ingredients can be adjusted: more barbecue for sweetness, or extra sriracha if you want bite. Lemon and lime are interchangeable; lime brings earthier notes. Vegetable oil is neutral; olive oil adds flavor but watch for overpowering in this profile.
Method
Chilling the pasta
- Cook elbow macaroni per package, stirring occasionally, until al dente but firm to bite; mouth-feedback matters more than strict time. Drain. Rinse under cold water until no steam escapes and noodles feel cool but not soggy. Drain thoroughly—excess water ruins creamy dressing absorption.
- Transfer to a large bowl. Drizzle vegetable oil and toss to coat; prevents clumping and forms slick sheath for flavors. Cover with plastic wrap; chill 25 minutes minimum. Cold pasta sets texture and helps emulsify dressing later.
- Heat a heavy saucepan on medium-high. Add ground turkey and red pepper flakes; turkey cooks faster than beef so watch closely. Break apart to fine crumbles. Listen for sizzles—sign protein is releasing moisture and browning flavors developing. After 6-8 minutes, no pink visible and browned bits cling to pan, drain grease thoroughly. Too much grease leads to soggy mix.
- In a small bowl, whisk together mayonnaise, barbecue sauce, lemon juice, Worcestershire sauce, Dijon mustard, and sriracha. Season generously with kosher salt and freshly cracked black pepper. Score thick vibrant dressing by tasting—the acid and spice should cut through fat, not overpower. Adjust sriracha or lemon to desired punch.
- Retrieve pasta from fridge. Fold in browned turkey, crumbled bacon, corn, kidney beans, quartered tomatoes, sliced green onions, and shredded pepper jack cheese. Pour dressing over top; toss evenly until every bite coated well. Avoid dumping dressing in one spot; distribute gradually while folding to prevent draining cheese fats until served.
- Serve immediately or cover tightly and chill for an hour to meld flavors further. Texture firms up; cheese softens into dressing replacing mayo’s slickness. Best within 24 hours.
- Ground turkey lightens dish; beef adds richness—choose quality lean for less grease. White cheddar swaps for pepper jack if mild preferred. Replace lemon juice with fresh lime if available for sharper citrus note. Use kidney beans in place of black beans to change color and texture. Rinse canned beans under cold water to reduce sodium and starchiness.
- If pasta clumps after chilling, toss with little more oil or splash vinegar (optional) to break cohesion. Avoid overcooking pasta; mushy noodles bleed starch and wreck creamy consistency. Bacon crispness key for texture contrast; dice small for even mixing.
- Dressing thickens in fridge; if too stiff next day, stir in small splash water or lime juice to loosen. Leftover salad refrigerates well but sogginess increases after two days due to corn moisture. Serve chilled but bring to room temp 15 minutes before serving for optimum flavor.
Browning protein and seasoning
Dressing prep
Final assembly
Tips and swaps
Technique Tips
Focus on technique, not just timing. Pasta texture is the foundation, rinse well with cold water to halt cooking—don’t skip drying; water kills dressing adhesion. Browning ground protein until crumbs separate, edges crisped, signals complex Maillard flavors. Drain fat aggressively or salad tastes oily and limp. Emulsify dressing ingredients well; the acid tames mayo’s richness and adds brightness—taste before pouring, balance heat and tang. Toss pasta with oil and chill prior—this creates layers and avoids sticky lumps. Fold ingredients carefully: overmix and cheese melts or salad breaks down. Chill assembled salad for at least 30 minutes for flavors to marry, but if pressed, serve right away—texture differences noticeable but still good. Dress with care, don’t dump all at once, ensures coating evenness.
Chef's Notes
- 💡 Chill pasta well. Rinse under cold water until cool. No steam rising; drain thoroughly. Starches cling otherwise. Texture matters. Oil helps prevent clumping.
- 💡 Meat browning—watch the sound. Sizzling means moisture leaving. Crumble finely; richness comes from browning. If liquid pools, drain grease. Be aggressive.
- 💡 Dressing balance key. Use enough acid but don’t overpower. Taste as you mix. If too thick after chilling? Stir in a bit of water or lemon juice.
- 💡 Vegetable oil is neutral but olive oil could overpower flavors. If using pasta, try short shapes that hold dressing well. Elbows are best for clinging.
- 💡 Don’t skip chilling assembled salad at least 30 minutes. Flavors meld; cheese softens into dressing for richness. Fresh combos? Try lime for sharper flavor.
Kitchen Wisdom
What if pasta is sticky?
Rinse with more cold water. Add extra oil; it helps break clumps. Small amounts, toss gently.
Can I swap proteins?
Sure, ground beef for richness works. Smoked sausage adds depth too. Just adjust cooking times as needed.
How to store leftovers?
Refrigerate in airtight container. Best eaten within two days. Corn's moisture increases sogginess after time.
Why is my dressing too thick?
Mix in a splash of water or juice. Don’t just dump it; incorporate slowly until right consistency.
