Cowboy pasta salad, We could seriously go through numerous bowls of this stuff, so it requires some self-restraint if you want to make sure you still have room for dessert (which you should know by now is also a top priority), but we promise you it’s all worth it. Every bite is filled to the brim with ingredients and flavor, and we could be happy as clams to eat this all summer long. Once you try it you’ll feel the same way!
Ingredients
- 1 1/2 cups shredded sharp cheddar cheese
- 1 can (15 ounce) Signature Kitchens Whole Kernel Golden Sweet Corn, drained
- 1 cup mayonnaise
- 1 pound dried mini pasta shells
- 1 pound Signature Farms® Hickory Smoked Bacon , diced
- 1 teaspoon cumin
- 1/4 cup Signature Kitchens® Original Barbecue Sauce
- 2 1/2 teaspoons hot chili sauce
- 2 cups cherry tomatoes, halved
- 2 tablespoons Signature Kitchens Spicy Brown Mustard
- 2 tablespoons Worcestershire sauce
- 3/4 pound lean ground beef
- 5 scallions, diced
- pinch red pepper flakes
- salt and pepper
Directions
- Bring a large pot of water to a boil; cook pasta until al dente according to package directions. Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking.
- In the meantime, saute bacon in a large nonstick skillet over medium heat until crispy, about 10 minutes. With a slotted spoon, transfer to a paper towel lined plate to drain off grease. Wipe out skillet, leaving a little of the bacon grease. Add the ground beef; cook, breaking it up with a wooden spoon, until cooked through and no longer pink, about 3 minutes. Season with the cumin, red pepper flakes, and with a pinch of salt and pepper. Drain off fat. Set aside to cool completely.
- In an extra large bowl, whisk together the mayonnaise, barbecue sauce, mustard, Worcestershire sauce, and hot chili sauce until combined and smooth. Add in the cooked pasta, bacon, beef, corn, tomatoes, cheese, and scallions; toss to combine and coat.
- Enjoy right away or refrigerate until ready to serve.
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