Cowboy Fruit Salad Recipes

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COWBOY CAVIAR PASTA SALAD



Cowboy Caviar Pasta Salad image

The popular, Texas-inspired cowboy caviar can take the form of dip, garnish, side dish and more, but in this recipe, it becomes a complete meal, and one that's much better than anything you'd find in the grocer's deli case. Packed with vegetables, beans and pasta, and dressed in a light and tangy dressing, it's flavorful, fresh and hearty enough to feed the whole family. And it comes in at a great price, since it can be made with leftover rotisserie chicken and seasonal vegetables-although frozen and canned work well, too! In the summertime, this cold salad is perfect dinner on a sticky night and a guaranteed potluck hit. Even better, it's easily made ahead. So next time you're in the kitchen, why not put on a pot of water to boil. With a few minutes of chopping, you can rustle up tonight's-or tomorrow's-dinner!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 16

1 box Betty Crocker™ Suddenly Salad™ classic pasta salad mix
3 tablespoons cold water
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 cup chopped cooked chicken
1/2 cup chopped cooked bacon (5 slices)
1/2 cup Progresso™ canned black beans or black-eyed peas, drained, rinsed
1/2 cup frozen corn, cooked as directed on bag, cooled
1/2 cup chopped red bell pepper
1/2 cup diced fresh tomato
1/4 cup chopped fresh cilantro
2 tablespoons chopped red onion

Steps:

  • Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
  • In large bowl, stir together seasoning (from Suddenly Salad box), cold water, oil, lime juice, honey, cumin, pepper flakes and salt to make dressing.
  • Add pasta, chicken, bacon, beans, corn, bell pepper, tomato, cilantro and red onion to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.

Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 3 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Cup, Sodium 580 mg, Sugar 7 g, TransFat 0 g

BOW-TIE COWBOY PASTA SALAD



Bow-Tie Cowboy Pasta Salad image

This cowboy salad is a tasty mix of fresh veggies, bow-tie pasta, and a delectable ranch sauce that your family will gobble up as quickly as mine did!

Provided by Stephanie

Categories     Salad     Pasta Salad     Farfalle Pasta Salad Recipes

Time 35m

Yield 10

Number Of Ingredients 13

1 (16 ounce) package bow-tie pasta (such as Barilla®)
2 teaspoons vegetable oil
1 cup frozen peas
1 cup creamy salad dressing (such as Miracle Whip®)
¼ cup milk
1 (1 ounce) package ranch dressing mix (such as Hidden Valley®)
1 ½ teaspoons garlic salt
1 (16 ounce) can mushroom stems and pieces
2 cups chopped broccoli florets
1 cup shredded Cheddar cheese, divided
½ cup bacon bits
⅓ cup diced red onion
⅓ cup chopped green onion

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, heat oil in a skillet over medium heat. Add peas; cook and stir until heated through, about 5 minutes. Let cool.
  • While pasta cooks, mix salad dressing, milk, ranch mix, and garlic salt together in a large bowl until smooth. Add mushrooms, broccoli, 1/2 the Cheddar cheese, bacon bits, red onion, green onion, and cooled peas. Mix thoroughly. Refrigerate salad until pasta is done.
  • Drain pasta and rinse with cold water. Mix thoroughly into the salad. Top with the remaining Cheddar cheese and refrigerate until ready to serve.

Nutrition Facts : Calories 337.1 calories, Carbohydrate 41.9 g, Cholesterol 24.4 mg, Fat 13.6 g, Fiber 3.2 g, Protein 12.9 g, SaturatedFat 4 g, Sodium 1115.8 mg, Sugar 6.5 g

COWBOY PASTA SALAD



Cowboy Pasta Salad image

Yield 9-12

Number Of Ingredients 14

1 pound ground beef (cooked)
8 slices bacon (cooked and crumbled)
4 cups macaroni noodles (cooked)
1 (8.5 ounce) can corn (drained)
1 cup shredded Monterrey Jack Cheese
1 cup cherry tomatoes (diced)
8 green onions (diced)
1/2 cup barbecue sauce
1/2 cup mayonnaise
1 Tablespoons Worcestershire sauce
1 teaspoon spicy brown mustard
1/2 cup plain Greek yogurt
1/2 teaspoon garlic salt
Salt and pepper, to taste

Steps:

  • Cook your ground beef until there is no pink.
  • In a separate pan, cook and crumble your bacon.
  • Cook your noodles as directed on the package, and drain them.
  • In a large bowl, combine your noodles, ground beef, crumbled bacon, corn, cheese, tomatoes, and green onions.
  • In a smaller bowl, combine your barbecue sauce, mayonnaise, Worcestershire sauce, spicy brown mustard, plain Greek yogurt, garlic salt, and salt and pepper.
  • Pour the sauce mixture over the pasta salad mixture, and mix until well combined, and the pasta is evenly coated.
  • Store in fridge until ready to serve.

Nutrition Facts : Servingsize 1 serving, Calories 5638 kcal, Fat 332 g, SaturatedFat 111 g, Cholesterol 647 mg, Sodium 7806 mg, Carbohydrate 440 g, Sugar 80 g, Protein 218 mg

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