Cowboy Pasta Salad

INGREDIENTS

• 1 pound dried wagon wheel pasta *
• 1 pound hickory smoked bacon diced
• 3/4 pound lean ground beef swap for Italian sausage
• 1 teaspoon cumin
• pinch red pepper flakes
• salt and pepper
• 1 cup mayonnaise
• 1/4 cup barbecue sauce
• 2 tablespoons spicy brown mustard
• 2 tablespoons Worcestershire sauce
• 2 1/2 teaspoons hot chili sauce
• 15 ounce can whole kernel sweet corn drained
• 2 cups cherry tomatoes halved
• 1 1/2 cups shredded sharp cheddar cheese
• 5 scallions diced

INSTRUCTIONS

1. 1 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.
2. 2 In the meantime, saute bacon in a large nonstick skillet over medium heat until crispy. With a slotted spoon, transfer to a paper towel lined plate to drain off grease.
3. 3 Wipe out skillet, leaving a little of the bacon grease. Add the ground beef; cook, breaking it up into tiny crumbles, until cooked through and no longer pink. Season with cumin, red pepper flakes, and with a pinch of salt and pepper. Drain off fat. Set aside to cool completely.
4. 4 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.
5. 5 We enjoy this best right after it's assembled at room temperature, but leftovers the next day are definitely still delish.

NUTRITION

Calories: 575 kcalkcal | Carbohydrates: 40 gg | Protein: 21 gg | Fat: 36 gg | Fiber: 2 gg | Sugar: 6 gg