COWBOY PASTA SALAD – If you’re looking for a pasta salad that everyone will enjoy, this cowboy pasta salad is a must-try! It contains all of the meat, cheese, pasta, and creamy sauce you could ever want.
COWBOY PASTA SALAD
— 1 pound (ca. 454 g) dried mini pasta shells
— 3/4 pound lean ground beef
— 1 pound (ca. 454 g) hickory smoked bacon, diced
— 1 teaspoon cumin
— pinch of red pepper flakes
— 1 cup mayonnaise
— Salt and pepper
— 1/4 cup barbecue sauce
— 2 tablespoons Worcestershire sauce
— 2 tablespoons Spicy Brown Mustard
— 15 ounces (ca. 567 g) can whole kernel sweet corn, drained
— 2 cups cherry tomatoes, halved
— 2 1/2 teaspoons hot chili sauce
— 1 1/2 cups shredded sharp cheddar cheese
— 5 scallions, diced
Bring a large pot of water to a boil, then cook the pasta until al dente, according to package directions. Rinse with cold water after draining. To prevent sticking, drizzle with olive oil.
Meanwhile, in a large nonstick skillet over medium heat, cook bacon until crispy, about 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon to drain the grease. Wipe out the skillet, leaving a little bacon grease behind.
Cook, breaking up the ground beef with a wooden spoon, until cooked through and no longer pink, about 3 minutes.
Season with cumin, red pepper flakes, and salt and pepper to taste. Remove the fat. Allow to cool completely.
In an extra large mixing bowl, combine the mayonnaise, barbecue sauce, mustard, Worcestershire sauce, and hot chili sauce until smooth.
Toss in the cooked pasta, bacon, beef, corn, tomatoes, cheese, and scallions to coat.
Refrigerate until ready to serve, or serve immediately.