Cowboy Pasta Salad
This recipe was developed by me for Safeway whom I have an ongoing relationship with. All opinions are 100% my own. Thank you for helping to support the brands that I love and make Belly Full possible!
Hey gang! How was your weekend? Was it filled with the sweet smell of freedom, or tears because now you have to figure out a way to entertain your kids for two and a half months? HA. Or maybe your kids are still in school?
Our final day was last Thursday. And I rejoiced. Fifth and third grade were no picnic, so we are going to relish this break; swim, travel, relax, and hang out with friends whom we never get to see! And yes, I’ve got camps lined up…because I’m not crazy. Lol.
Cowboy Pasta Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Ingredients
- 1 pound dried mini pasta shells
- 1 pound Signature Farms® Hickory Smoked Bacon , diced
- 3/4 pound lean ground beef
- 1 teaspoon cumin
- pinch red pepper flakes
- salt and pepper
- 1 cup mayonnaise
- 1/4 cup Signature Kitchens® Original Barbecue Sauce
- 2 tablespoons Signature Kitchens Spicy Brown Mustard
- 2 tablespoons Worcestershire sauce
- 2 1/2 teaspoons hot chili sauce
- 1 can (15 ounce) Signature Kitchens Whole Kernel Golden Sweet Corn, drained
- 2 cups cherry tomatoes, halved
- 1 1/2 cups shredded sharp cheddar cheese
- 5 scallions, diced
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.