#slow cooker mojo chicken

[ego-technique]

Chicken - Cuban-Style Slow Cooker Mojo Chicken This Cuban-style mojo chicken made in the slow cooker is bursting with tangy and bright citrus flavors. Shred chicken for tacos or serve whole as a main course with rice and sauce.

[leannacarr]

Chicken - Cuban-Style Slow Cooker Mojo Chicken

This Cuban-style mojo chicken made in the slow cooker is bursting with tangy and bright citrus flavors. Shred chicken for tacos or serve whole as a main course with rice and sauce.

[nuest-uk]

Chicken - Cuban-Style Slow Cooker Mojo Chicken

This Cuban-style mojo chicken made in the slow cooker is bursting with tangy and bright citrus flavors. Shred chicken for tacos or serve whole as a main course with rice and sauce.

[bryanciara]

Chicken - Cuban-Style Slow Cooker Mojo Chicken

This Cuban-style mojo chicken made in the slow cooker is bursting with tangy and bright citrus flavors. Shred chicken for tacos or serve whole as a main course with rice and sauce.

[la-carniceria]

Slow Cooker Mojo Chicken Recipe Chicken thighs are used in this slow cooker mojo chicken that results in chicken that is fall-off-the-bone tender. Marinating the chicken intensifies the flavor. 1/2 cup freshly squeezed lime juice, 1.5 teaspoons salt, 1 teaspoon ground black pepper, 3/4 cup freshly squeezed orange juice, 1 medium lime zested, 1/2 cup extra-virgin olive oil, 2 medium oranges zested, 4 bone-in chicken thighs, 2 teaspoons dried oregano, 1/4 cup chopped fresh cilantro, 2 bay leaves, 6 cloves garlic pressed, 1 teaspoon ground cumin

[lilianroberts]

Cuban-Style Slow Cooker Mojo Chicken This Cuban-style mojo chicken made in the slow cooker is bursting with tangy and bright citrus flavors. Shred chicken for tacos or serve whole as a main course with rice and sauce.

[allwaysfull]

Margaritaville | Carlo Sernaglia and Julia Turshen

Breakfast

Pineapple and Coconut Milk Smoothie

Key Lime Yogurt with Graham Cracker Granola

Baked Boatmeal Squares with Blueberries and Coconut

Huevos Rancheros

Key West Omlet

Key Lime Hollandaise

South Florida Eggs Benedict

Spicy Breakfast Quesadillas

Triple B (Buttermilk, Blueberry and Banana) Pancakes

Best-Ever French Toast

Our Breakfast Potatoes

Appetizers

Volcano Nachos

Warm Asiago Crab Dip

Grilled Oysters with Tarragon Butter

Peel-and-Eat Shrimp

Mustard Sauce

Drunken Shrimp Skillet

Lava Lava Shrimp

Conch Fritters with Calypso Sauce

Spanish Octopus Salad

JWB Crab and Quinoa Cakes with Curry Kale Slaw

Crispy Calamari with Peppadews and Lemon Aioli

Fried Oysters with Creamed Spinach

Lionfish Carpaccio

A Day on a Boat

Kusshi Oysters with Granny Smith, Cucumber, and Mint Granita

Veracruz Seafood Cocktail

Tuna Poke with Plantain Chips

Paradise Ceviche

Belizean Shrimp Ceviche

Pimiento Cheese Hushpuppies

Crispy Eggplant and Goat Cheese Stuffed Piquillo Peppers

Fried Baby Artichokes with Remoulade

Tostones with Mojo Sauce

Hollywood Burrata with Grated Tomato Dressing

Jalapeño Deviled Eggs with Pickled Mustard Seeds

Cajun Chicken Quesadilla (Blackening Seasoning)

Spicy Buffalo Chicken Wings with Buttermilk Blue Cheese Dressing

Sweet Chile Chicken Wings

Salads and Soups

JWB Caesar Salad with Sourdough Croutons

JWB House Salad with Cashew Dressing

Little Gem Wedge Salad

Avocado and Papaya Salad with Spicy Lime Dressing

Quinoa and Mango Salad with Seared Tuna

Fried Green Tomato Salad with Salsa Verde and Quesp Fresco

Andalusian Gazpacho

Luxurious Lobster Bisque (Lobster Stock)

Bahamian Conch Chowder

Chicken and Corn Chupe

Burgers, Sandwiches and Hot Dogs

Cheeseburgers in Paradise with Paradise Island Dressing

Black-and-Blue Burgers

Turkey Burgers with Cheddar and Barbecue Aioli

JWB Surf’n’Turf Burgers

Ultimate Veggie Burgers

Grilled Flank Steak Sandwiches with Horseradish Sauce

Cuban Meat Loaf Survival Sandwiches

A Day on The Beach

Tailgate Muffuletta for a Crowd

Beach Club Sandwich

New Orleans Fried Oyster Po’Boys

Delta Fried Catfish Reubens

Blackened Fish Sandwiches (Jalapeño Tarter Sauce)

JWB Lobster Rolls

Aloha Hot Dogs

Own-Damn-Fault Hot Dogs

Blackened Chili Dogs

Main Dishes

Best-Every Chili (alt: vegan version)

Margaritaville Family Recipe Cuban Meat Loaf

Veal Saltimbocca Pockets

Prime Sirloin Oscar

Steak au Poivre

Summer Grill Surf’n’Turf

Grilled Skirt Steaks with Carlo’s Chimichurri

Slow Cooker Pork Should with LandShark and Cola

Chicken Enchiladas with Salsa Verde, Smoked Ancho, Pasilla Sauce

Chicken Tinga

Jerk Chicken

Buttermilk Fried Chicken with Country Gravy

Shrimp Mofongo al Ajillo

Spear Fishing with Carlo

Outside-Optional Cajun Clambake

Sardinian Seafood Stew

Pan-Seared Halibut with Artichoke Ragout

Seared Grouper with Fresh Mango Salsa

Crispy Sicilian-Style Pounded Tuna Steaks

Coho Salmon in Lemongrass-Miso Broth

Salt-Crusted Whole Snapper

LandShark Beer-Battered Fish

Seafood Mac and Cheese

Lobster Pasta

Paella del Mar

Jimmy’s Jammin’Jambalaya

Baby Back Ribs with Guava Barbecue Sauce

Pizza à la Minute

Side Dishes

Pico de Gallo

Guacamole

Cilantro-Lime Coleslaw

Crispy Brussels Sprouts

Yukon Gold Loaded Mashed Potatoes

Spicy Red Onion Rings

Livin’ Floridays

Lobster Hash Browns with Jalapeño Cheese

JWB Creamed Spinach

Oven Fries

Fajita Black Beans

Island Rice Pilaf

Creamy Spinach and Cheese Grits

Skillet Cornbread with Honey Butter

Grilled Corn with Lime Butter

Pickled Jalapeño Mac and Cheese

Dessert

Baked Florida

Key Lime Pie

Banana Cream Pie with Caramel Rum Sauce

Coconut Tres Leches Cake

Island Rum Cake

Strawberry Sponge Cake Shortcake

Frozen Mango Cheesecake

Crispy Bananarama

Chocolate-Bourbon Croissant Bread Pudding

S’mores Nachos with Warm Chocolate Sauce

Drinks

Brunch Rum Punch

Perfect Bloody Marias

LandShark Micheladas

Incommunicado

Jimmy’s Perfect Margarita

Frozen Paradise Palomas

5 o’Clock Somewhere

Red Wine and Cherry Sangria

Cucumber and Mint Coolers

Watermelon Pink Lemonade

[butts-bouncing-on-the-beltway]

I made oven baked chicken quarters with tomatoes slices and bell pepper halves and garlic cloves, but there's a part of me that feels like we need a starch? I didn't make any rice or beans tonight, altho there's a little rice leftover from last night, and I don't feel up to baking anything. I suppose I could throw more rice in the slow cooker with beans and just sort of. Let them happen when they happen? I really wish I had Mojo Criollo marinade left if I was going to do that tho, because I don't have the right spices and herbs for sazon or for Jamaican red beans and rice either. God I really let us get so low on so many staples trying to keep expenses down this spring, I've been building up my life and it's already thousands of dollars of supplies I need to chip away at

[cdiaz1986]

Slow Cooker Mojo Chicken Recipe This slow cooker mojo chicken recipe uses chicken thighs to produce chicken that is fall-off-the-bone tender. The flavor of the chicken is enhanced by marinating it.

[hotquicksilver]

Recipe for Mojo Pork This mojo shredded pork is bursting with flavor from fruit juices, peppers, and spices, and is super easy to make using a slow cooker. 1/2 teaspoon ground black pepper, 2 bay leaves, 1 onion cut into big chunks, 1 jalapeno pepper halved, 1/2 teaspoon ground cumin, 1 teaspoon dried oregano, 1.5 teaspoons salt, 3/4 cup chicken broth, 1 head garlic cloves separated and peeled, 1/4 cup lime juice, 1 pound boneless pork butt trimmed of excess fat and cut into big chunks, 1/4 cup lemon juice, 1/2 cup orange juice, 1/2 teaspoon smoked paprika

[giveuptheghostcomics]

Recipe for Cuban-Style Slow Cooker Mojo Chicken This Cuban-style mojo chicken made in the slow cooker is bursting with tangy and bright citrus flavors. Shred chicken for tacos or serve whole as a main course with rice and sauce. 1/2 cup orange juice, 1/4 cup lemon juice, 5 cloves garlic peeled and chopped, 1/4 teaspoon ground black pepper, 2 pounds boneless skinless chicken breasts, 1/4 cup lime juice, 2 tablespoons white vinegar, 1/2 teaspoon salt, 1/2 teaspoon red pepper flakes, 2 teaspoons cornstarch, 1/2 teaspoon ground coriander, 1 teaspoon ground cumin, 2 tablespoons extra-virgin olive oil, 2 tablespoons water

[dailychylerleigh]

Slow Cooker Mojo Chicken This slow cooker mojo chicken recipe uses chicken thighs to produce chicken that is fall-off-the-bone tender. The flavor of the chicken is enhanced by marinating it.

[andyridgeley]

You did top 5 foods but what about

Top 5 favorite things to cook/bake?

ohhhHHH love it :')

1. ted lasso's biscuits :))) 2. slow cooker garlic honey chicken 3. pork roast with mojo sauce 4. skirt steak with chimichurri sauce 5. cake...just any kind of cake ask my top 5!

[slowlycooking]

[sensespike3-blog]

Cowboy Pasta Salad with the BEST Dressing!

This Cowboy Pasta Salad is purely addicting loaded with juicy ground beef, bacon, sweet corn, black beans, tomatoes and cheese smothered in tangy, creamy southwest barbecue sauce! 

This Cowboy Pasta salad is a TexMex Pasta Salad at it’s most tantalizing. It is fully loaded with everything delicious and makes not only a crowd pleasing potluck side but is a stand-alone dinner as well.  You can make the entire salad ahead of time and just add the bacon before serving for easy entertaining or meal prep.  This Cowboy Pasta Salad is delicious slightly chilled but equally delicious served warm. No matter how you serve it, this Cowboy Pasta Salad is one for the “favorite recipe file!”

Pasta Salad

This summer has been the year of pasta salads at Carlsbad Cravings from Italian Pasta Salad with Tortellini to Po Boy Shrimp Pasta Salad to Cubano Pasta Salad with Mojo Dressing and many more listed below.  But none of these pasta salad recipes boast juicy, ground beef – until today.  Think taco salad – but even dreamier.

And not just dreamy for cowboys.  I guarantee that every cowboy and cowgirl alike will be singing your praises for this Cowboy Pasta Salad Recipe.  It’s creamy, tangy, smoky, boasts layers of textures and flavors of TexMex glory and did I say bacon already?

If you consume this Cowboy Pasta Salad the “proper way,” serve it alongside some cowboy favorites of Nashville Hot Chicken, Oven “Fried” Chicken, Slow Cooker Barbecue Ribs, or Slow Cooker Beef Brisket but I was so enamored by this Cowboy Pasta Salad I couldn’t stop sneaking it from the refrigerator – when I wasn’t even hungry.  I would eat it cold and I would eat it warmed in the microwave.  Both arguably delicious.  Make it, try it both ways, and you’ll know exactly what I mean.

How to Make Cowboy Pasta Salad

Cook pasta just until al dente according to package directions. Rinse with cold water and drain.  Add to a large serving bowl and toss with half of the dressing.

Brown meat with onions in a large skillet over medium heat. Drain off excess grease. Stir in green chiles and all spices.  Set aside to cool while you chop your veggies.

Add beef and all remaining salad ingredients to pasta except bacon. Stir in desired amount of dressing. Add bacon if serving immediately or cover and chill in the refrigerator until ready to serve then add bacon.

Cowboy Pasta Salad can be served cold, at room temperature or warmed through.

Dressing for Cowboy Pasta Salad

A pasta salad is only as good as its dressing and this Cowboy Pasta Salad has the best dressing AKA Creamy Southwest Barbecue Sauce! It’s punchy, tangy, creamy and as spicy-as-you-like- it depending on if you use mild, medium or hot salsa and if you want to amp up the heat with hot sauce.

You can choose to get even more flirty with you Cowboy Pasta Salad Dressing by adding some chipotle or cilantro to the dressing – it’s entirely up to you! Just know that as written, the ingredient list may seem long, but it takes minutes to whisk up and you will be salivating that you did.

I first made the dressing for the Cowboy Pasta Salad as written (and loved it) but I was worried it seemed a little lengthy and I didn’t want anyone to get intimidated or turned off by the long yet easy-dump-and-run ingredients, and be cheated out of its deliciousness –  so I made it again – with 2 different dressings.

My first dressing is what made it into the recipe:

1/3 cup ketchup

1/3 cup mayonnaise

1/3 cup sour cream

1/4 cup salsa

1 1/2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon yellow mustard

1 tablespoon apple cider vinegar

1/4 tsp EACH smoked paprika, salt, pepper

Hot sauce to taste

(Just as promised – easy, pantry staple, dump-and-run ingredients!)

My second dressing was a simplified version swapping the barbecue sauce for the ketchup, mustard, etc.  And although it was good – it was not dynamite good like my original Cowboy Pasta Dressings,  And you deserve dynamite good.  Get ready to taste dynamite good.  And get ready for the inevitable insatiable Cowboy Pasta Salad cravings that follow.

HELPFUL TIPS TO MAKE Pasta Salad:

Turkey Substitute.  You can substitute the lean ground beef with turkey in this Cowboy Pasta Salad.  If you do this, I like to brown my turkey with a little olive oil and 2 teaspoons beef bouillon.  If you add beef bouillon, omit the salt called for in the recipe.

Pasta Substitute.  I like to use mini farfalle in this Cowboy Pasta Salad recipe but any medium or small pasta will work great.  Rigatoni as well as macaroni would work great.

Don’t overcook pasta.  No one wants a mushy Cowboy Pasta Salad!  It is important to not overcook your pasta – you want it al dente so it still has a little bite otherwise the pasta salad will be soggy.

Stop Pasta from Cooking.  To stop your pasta from cooking after it’s removed from the heat, rinse and drain it in cold water then stir in some of the dressing to keep it from sticking together.

Thick-Cut Bacon.  It is essential to use thick-cut bacon in this Cowboy  Pasta Salad recipe so it retains its meaty texture when covered in the creamy dressing.

Cool Pasta.  Unlike vinaigrette dressings, you will want to make sure the pasta is completely cool before mixing in the creamy dressing to ensure the dressing doesn’t separate.

Customize Veggies.  Feel free to add/substitute any other veggies your heart desires like  avocado!

Canned Jalapenos.  I highly recommend canned jalapenos as opposed to fresh because they are pickled which adds a fabulous tang that compliments the richness of the dressing.

Customize Dressing.  You can also choose to make your dressing tangier by additional apple cider vinegar or sweeter by the addition of brown sugar.   Make it spicier by adding hot sauce to taste, keeping in mind the salad will also have chopped canned jalapeno peppers.

Prep Dressing Ahead.  You can make the dressing ahead of time and store in an airtight container in the refrigerator until ready to use.

Make Salad Ahead.  This Cowboy Pasta Salad keeps fabulously with the exception of the bacon.  If you know you are going to have leftovers and want the bacon to stay crispy, then hold the bacon and add to individual servings or just part of the salad you’re serving.

Looking for more Pasta Salad Recipes?

Want to try this Cowboy Pasta Salad Recipe?

Pin it to your SIDES, SALADS or PASTA Board to SAVE for later!

Find me on Pinterest for more great recipes!  I am always pinning :)!

©Carlsbad Cravings by CarlsbadCravings.com

Print Recipe

Cowboy Pasta Salad with the BEST Dressing!

This Cowboy Pasta Salad is purely addicting loaded with juicy ground beef, bacon, sweet corn, black beans, tomatoes and cheese smothered in tangy, creamy southwest barbecue sauce!  Perfect for potlucks or make ahead dinners!

Votes: 0 Rating: 0

Rate this recipe!

Ingredients

Pasta Salad

1 pound mini farfalle or other small pasta such as rigatoni or shells

1 pound lean ground beef or turkey see note

1 4 oz. can mild diced green chiles

1 tsp EACH chili powder, ground cumin

3/4 tsp EACH garlic powder, salt (omit salt if using ground turkey and bouillon)

4-6 tablespoons diced canned jalapeno peppers (from 4 oz. can)

1 green bell pepper chopped

1 15 oz. can black beans rinsed and drained

corn from 1 ear sweet corn

1 pint cherry tomatoes halved

1 cup cubed sharp cheddar cheese

1/4 small red onion chopped

2 tablespoons chopped cilantro

1/2 pound thick center cut bacon cooked and chopped

Dressing

1/3 cup ketchup

1/3 cup mayonnaise

1/3 cup sour cream may sub plain Greek yogurt

1/4 cup salsa medium if you like a kick

1 1/2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon yellow mustard

1 tablespoon apple cider vinegar

1/4 tsp EACH smoked paprika, salt, pepper

Hot sauce to taste

Ingredients

Pasta Salad

1 pound mini farfalle or other small pasta such as rigatoni or shells

1 pound lean ground beef or turkey see note

1 4 oz. can mild diced green chiles

1 tsp EACH chili powder, ground cumin

3/4 tsp EACH garlic powder, salt (omit salt if using ground turkey and bouillon)

4-6 tablespoons diced canned jalapeno peppers (from 4 oz. can)

1 green bell pepper chopped

1 15 oz. can black beans rinsed and drained

corn from 1 ear sweet corn

1 pint cherry tomatoes halved

1 cup cubed sharp cheddar cheese

1/4 small red onion chopped

2 tablespoons chopped cilantro

1/2 pound thick center cut bacon cooked and chopped

Dressing

1/3 cup ketchup

1/3 cup mayonnaise

1/3 cup sour cream may sub plain Greek yogurt

1/4 cup salsa medium if you like a kick

1 1/2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon yellow mustard

1 tablespoon apple cider vinegar

1/4 tsp EACH smoked paprika, salt, pepper

Hot sauce to taste

Votes: 0 Rating: 0

Rate this recipe!

Instructions

Whisk together all of the Dressing ingredients in a medium bowl. Set aside.

Cook pasta just until al dente according to package directions. Rinse with cold water and drain. Add to a large serving bowl and toss with half of the dressing.

Brown meat with onions in a large skillet over medium heat. Drain off excess grease. Stir in green chiles and all spices. Set aside to cool while you chop your veggies.

Add beef and all remaining salad ingredients to pasta except bacon.

If serving immediately, add bacon and stir in desired amount of dressing. If not serving immediately, hold bacon and dressing and add when ready to serve. Add hot sauce for spicier, apple cider vinegar for tangier, brown sugar for less tangy if desired.

Cowboy Pasta Salad can be served slightly chilled, at room temperature, or heated through. Leftovers are equally delicious heated in the microwave.

Recipe Notes

HELPFUL TIPS TO MAKE COWBOY Pasta Salad Recipe:

*Turkey Substitute.  You can substitute the lean ground beef with turkey in this Cowboy Pasta Salad.  If you do this, I like to brown my turkey with a little olive oil and 2 teaspoons beef bouillon.  If you add beef bouillon, omit the salt called for in the recipe.

Pasta Substitute.  I like to use mini farfalle in this Cowboy Pasta Salad recipe but any medium or small pasta will work great.  Rigatoni as well as macaroni would work great.

Don’t overcook pasta.  No one wants a mushy Cowboy Pasta Salad!  It is important to not overcook your pasta – you want it al dente so it still has a little bite otherwise the pasta salad will be soggy.

Stop Pasta from Cooking.  To stop your pasta from cooking after it’s removed from the heat, rinse and drain it in cold water then stir in some of the dressing to keep it from sticking together.

Thick-Cut Bacon.  It is essential to use thick-cut bacon in this Cowboy  Pasta Salad recipe so it retains its meaty texture when covered in the creamy dressing.

Cool Pasta.  Unlike vinaigrette dressings, you will want to make sure the pasta is completely cool before mixing in the creamy dressing to ensure the dressing doesn’t separate.

Customize Veggies.  Feel free to add/substitute any other veggies your heart desires like  avocado!

Canned Jalapenos.  I highly recommend canned jalapenos as opposed to fresh because they are pickled which adds a fabulous tang that compliments the richness of the dressing.

Customize Dressing.  You can also choose to make your dressing tangier by additional apple cider vinegar or sweeter by the addition of brown sugar.   Make it spicier by adding hot sauce to taste, keeping in mind the salad will also have chopped canned jalapeno peppers.

Prep Dressing Ahead.  You can make the dressing ahead of time and store in an airtight container in the refrigerator until ready to use.

Make Salad Ahead.  This Cowboy Pasta Salad keeps fabulously with the exception of the bacon.  If you know you are going to have leftovers and want the bacon to stay crispy, then hold the bacon and add to individual servings or just part of the salad you’re serving.

©Carlsbad Cravings Original

Never miss a Carlsbad Cravings Creation:

Facebook /  Google+ / Instagram /  Pinterest / Twitter  

Looking for More Salad Recipes?

Perfect Fruit Salad with Honey Citrus Dressing

Cilantro Lime Chicken Taco Salad

Broccoli Salad with Strawberries and Avocado

Asian Salad with Sriracha Peanut Dressing

Strawberry Salad with Strawberry Balsamic Vinaigrette

Southwest Pepper Jack Salad

  Source: http://carlsbadcravings.com/cowboy-pasta-salad/

[northsyria04-blog]

Cowboy Pasta Salad with the BEST Dressing!

This Cowboy Pasta Salad is purely addicting loaded with juicy ground beef, bacon, sweet corn, black beans, tomatoes and cheese smothered in tangy, creamy southwest barbecue sauce! 

This Cowboy Pasta salad is a TexMex Pasta Salad at it’s most tantalizing. It is fully loaded with everything delicious and makes not only a crowd pleasing potluck side but is a stand-alone dinner as well.  You can make the entire salad ahead of time and just add the bacon before serving for easy entertaining or meal prep.  This Cowboy Pasta Salad is delicious slightly chilled but equally delicious served warm. No matter how you serve it, this Cowboy Pasta Salad is one for the “favorite recipe file!”

Pasta Salad

This summer has been the year of pasta salads at Carlsbad Cravings from Italian Pasta Salad with Tortellini to Po Boy Shrimp Pasta Salad to Cubano Pasta Salad with Mojo Dressing and many more listed below.  But none of these pasta salad recipes boast juicy, ground beef – until today.  Think taco salad – but even dreamier.

And not just dreamy for cowboys.  I guarantee that every cowboy and cowgirl alike will be singing your praises for this Cowboy Pasta Salad Recipe.  It’s creamy, tangy, smoky, boasts layers of textures and flavors of TexMex glory and did I say bacon already?

If you consume this Cowboy Pasta Salad the “proper way,” serve it alongside some cowboy favorites of Nashville Hot Chicken, Oven “Fried” Chicken, Slow Cooker Barbecue Ribs, or Slow Cooker Beef Brisket but I was so enamored by this Cowboy Pasta Salad I couldn’t stop sneaking it from the refrigerator – when I wasn’t even hungry.  I would eat it cold and I would eat it warmed in the microwave.  Both arguably delicious.  Make it, try it both ways, and you’ll know exactly what I mean.

How to Make Cowboy Pasta Salad

Cook pasta just until al dente according to package directions. Rinse with cold water and drain.  Add to a large serving bowl and toss with half of the dressing.

Brown meat with onions in a large skillet over medium heat. Drain off excess grease. Stir in green chiles and all spices.  Set aside to cool while you chop your veggies.

Add beef and all remaining salad ingredients to pasta except bacon. Stir in desired amount of dressing. Add bacon if serving immediately or cover and chill in the refrigerator until ready to serve then add bacon.

Cowboy Pasta Salad can be served cold, at room temperature or warmed through.

Dressing for Cowboy Pasta Salad

A pasta salad is only as good as its dressing and this Cowboy Pasta Salad has the best dressing AKA Creamy Southwest Barbecue Sauce! It’s punchy, tangy, creamy and as spicy-as-you-like- it depending on if you use mild, medium or hot salsa and if you want to amp up the heat with hot sauce.

You can choose to get even more flirty with you Cowboy Pasta Salad Dressing by adding some chipotle or cilantro to the dressing – it’s entirely up to you! Just know that as written, the ingredient list may seem long, but it takes minutes to whisk up and you will be salivating that you did.

I first made the dressing for the Cowboy Pasta Salad as written (and loved it) but I was worried it seemed a little lengthy and I didn’t want anyone to get intimidated or turned off by the long yet easy-dump-and-run ingredients, and be cheated out of its deliciousness –  so I made it again – with 2 different dressings.

My first dressing is what made it into the recipe:

1/3 cup ketchup

1/3 cup mayonnaise

1/3 cup sour cream

1/4 cup salsa

1 1/2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon yellow mustard

1 tablespoon apple cider vinegar

1/4 tsp EACH smoked paprika, salt, pepper

Hot sauce to taste

(Just as promised – easy, pantry staple, dump-and-run ingredients!)

My second dressing was a simplified version swapping the barbecue sauce for the ketchup, mustard, etc.  And although it was good – it was not dynamite good like my original Cowboy Pasta Dressings,  And you deserve dynamite good.  Get ready to taste dynamite good.  And get ready for the inevitable insatiable Cowboy Pasta Salad cravings that follow.

HELPFUL TIPS TO MAKE Pasta Salad:

Turkey Substitute.  You can substitute the lean ground beef with turkey in this Cowboy Pasta Salad.  If you do this, I like to brown my turkey with a little olive oil and 2 teaspoons beef bouillon.  If you add beef bouillon, omit the salt called for in the recipe.

Pasta Substitute.  I like to use mini farfalle in this Cowboy Pasta Salad recipe but any medium or small pasta will work great.  Rigatoni as well as macaroni would work great.

Don’t overcook pasta.  No one wants a mushy Cowboy Pasta Salad!  It is important to not overcook your pasta – you want it al dente so it still has a little bite otherwise the pasta salad will be soggy.

Stop Pasta from Cooking.  To stop your pasta from cooking after it’s removed from the heat, rinse and drain it in cold water then stir in some of the dressing to keep it from sticking together.

Thick-Cut Bacon.  It is essential to use thick-cut bacon in this Cowboy  Pasta Salad recipe so it retains its meaty texture when covered in the creamy dressing.

Cool Pasta.  Unlike vinaigrette dressings, you will want to make sure the pasta is completely cool before mixing in the creamy dressing to ensure the dressing doesn’t separate.

Customize Veggies.  Feel free to add/substitute any other veggies your heart desires like  avocado!

Canned Jalapenos.  I highly recommend canned jalapenos as opposed to fresh because they are pickled which adds a fabulous tang that compliments the richness of the dressing.

Customize Dressing.  You can also choose to make your dressing tangier by additional apple cider vinegar or sweeter by the addition of brown sugar.   Make it spicier by adding hot sauce to taste, keeping in mind the salad will also have chopped canned jalapeno peppers.

Prep Dressing Ahead.  You can make the dressing ahead of time and store in an airtight container in the refrigerator until ready to use.

Make Salad Ahead.  This Cowboy Pasta Salad keeps fabulously with the exception of the bacon.  If you know you are going to have leftovers and want the bacon to stay crispy, then hold the bacon and add to individual servings or just part of the salad you’re serving.

Looking for more Pasta Salad Recipes?

Want to try this Cowboy Pasta Salad Recipe?

Pin it to your SIDES, SALADS or PASTA Board to SAVE for later!

Find me on Pinterest for more great recipes!  I am always pinning :)!

©Carlsbad Cravings by CarlsbadCravings.com

Print Recipe

Cowboy Pasta Salad with the BEST Dressing!

This Cowboy Pasta Salad is purely addicting loaded with juicy ground beef, bacon, sweet corn, black beans, tomatoes and cheese smothered in tangy, creamy southwest barbecue sauce!  Perfect for potlucks or make ahead dinners!

Votes: 0 Rating: 0

Rate this recipe!

Ingredients

Pasta Salad

1 pound mini farfalle or other small pasta such as rigatoni or shells

1 pound lean ground beef or turkey see note

1 4 oz. can mild diced green chiles

1 tsp EACH chili powder, ground cumin

3/4 tsp EACH garlic powder, salt (omit salt if using ground turkey and bouillon)

4-6 tablespoons diced canned jalapeno peppers (from 4 oz. can)

1 green bell pepper chopped

1 15 oz. can black beans rinsed and drained

corn from 1 ear sweet corn

1 pint cherry tomatoes halved

1 cup cubed sharp cheddar cheese

1/4 small red onion chopped

2 tablespoons chopped cilantro

1/2 pound thick center cut bacon cooked and chopped

Dressing

1/3 cup ketchup

1/3 cup mayonnaise

1/3 cup sour cream may sub plain Greek yogurt

1/4 cup salsa medium if you like a kick

1 1/2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon yellow mustard

1 tablespoon apple cider vinegar

1/4 tsp EACH smoked paprika, salt, pepper

Hot sauce to taste

Ingredients

Pasta Salad

1 pound mini farfalle or other small pasta such as rigatoni or shells

1 pound lean ground beef or turkey see note

1 4 oz. can mild diced green chiles

1 tsp EACH chili powder, ground cumin

3/4 tsp EACH garlic powder, salt (omit salt if using ground turkey and bouillon)

4-6 tablespoons diced canned jalapeno peppers (from 4 oz. can)

1 green bell pepper chopped

1 15 oz. can black beans rinsed and drained

corn from 1 ear sweet corn

1 pint cherry tomatoes halved

1 cup cubed sharp cheddar cheese

1/4 small red onion chopped

2 tablespoons chopped cilantro

1/2 pound thick center cut bacon cooked and chopped

Dressing

1/3 cup ketchup

1/3 cup mayonnaise

1/3 cup sour cream may sub plain Greek yogurt

1/4 cup salsa medium if you like a kick

1 1/2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon yellow mustard

1 tablespoon apple cider vinegar

1/4 tsp EACH smoked paprika, salt, pepper

Hot sauce to taste

Votes: 0 Rating: 0

Rate this recipe!

Instructions

Whisk together all of the Dressing ingredients in a medium bowl. Set aside.

Cook pasta just until al dente according to package directions. Rinse with cold water and drain. Add to a large serving bowl and toss with half of the dressing.

Brown meat with onions in a large skillet over medium heat. Drain off excess grease. Stir in green chiles and all spices. Set aside to cool while you chop your veggies.

Add beef and all remaining salad ingredients to pasta except bacon.

If serving immediately, add bacon and stir in desired amount of dressing. If not serving immediately, hold bacon and dressing and add when ready to serve. Add hot sauce for spicier, apple cider vinegar for tangier, brown sugar for less tangy if desired.

Cowboy Pasta Salad can be served slightly chilled, at room temperature, or heated through. Leftovers are equally delicious heated in the microwave.

Recipe Notes

HELPFUL TIPS TO MAKE COWBOY Pasta Salad Recipe:

*Turkey Substitute.  You can substitute the lean ground beef with turkey in this Cowboy Pasta Salad.  If you do this, I like to brown my turkey with a little olive oil and 2 teaspoons beef bouillon.  If you add beef bouillon, omit the salt called for in the recipe.

Pasta Substitute.  I like to use mini farfalle in this Cowboy Pasta Salad recipe but any medium or small pasta will work great.  Rigatoni as well as macaroni would work great.

Don’t overcook pasta.  No one wants a mushy Cowboy Pasta Salad!  It is important to not overcook your pasta – you want it al dente so it still has a little bite otherwise the pasta salad will be soggy.

Stop Pasta from Cooking.  To stop your pasta from cooking after it’s removed from the heat, rinse and drain it in cold water then stir in some of the dressing to keep it from sticking together.

Thick-Cut Bacon.  It is essential to use thick-cut bacon in this Cowboy  Pasta Salad recipe so it retains its meaty texture when covered in the creamy dressing.

Cool Pasta.  Unlike vinaigrette dressings, you will want to make sure the pasta is completely cool before mixing in the creamy dressing to ensure the dressing doesn’t separate.

Customize Veggies.  Feel free to add/substitute any other veggies your heart desires like  avocado!

Canned Jalapenos.  I highly recommend canned jalapenos as opposed to fresh because they are pickled which adds a fabulous tang that compliments the richness of the dressing.

Customize Dressing.  You can also choose to make your dressing tangier by additional apple cider vinegar or sweeter by the addition of brown sugar.   Make it spicier by adding hot sauce to taste, keeping in mind the salad will also have chopped canned jalapeno peppers.

Prep Dressing Ahead.  You can make the dressing ahead of time and store in an airtight container in the refrigerator until ready to use.

Make Salad Ahead.  This Cowboy Pasta Salad keeps fabulously with the exception of the bacon.  If you know you are going to have leftovers and want the bacon to stay crispy, then hold the bacon and add to individual servings or just part of the salad you’re serving.

©Carlsbad Cravings Original

Never miss a Carlsbad Cravings Creation:

Facebook /  Google+ / Instagram /  Pinterest / Twitter  

Looking for More Salad Recipes?

Perfect Fruit Salad with Honey Citrus Dressing

Cilantro Lime Chicken Taco Salad

Broccoli Salad with Strawberries and Avocado

Asian Salad with Sriracha Peanut Dressing

Strawberry Salad with Strawberry Balsamic Vinaigrette

Southwest Pepper Jack Salad

  Source: http://carlsbadcravings.com/cowboy-pasta-salad/