Loaded Cowboy Pasta Salad

1 lb. Rotini pasta
1 tbsp. olive oil
1 lb. thick cut bacon, chopped
1/2 lb. lean ground beef
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/8 tsp. crushed red pepper flakes
salt and pepper, to taste
1 cup mayonnaise
1 tsp McCormick barbecue seasoning OR 1/4 cup sweet baby rays barbecue sauce
1 tbsp. Worcestershire sauce
2 tbsp. spicy mustard
2 tsp. chili sauce
1 (15 oz.) can sweet corn, drained
2 cups. grape tomatoes, halved
1 1/2 cups cubed sharp cheddar cheese
3/4 cup diced green onions

Cook rotini pasta according to package instructions and strain and rinse with cold water. Drizzle with 1 tbsp. olive oil and set aside.

In a large skillet over medium heat, cook bacon until crispy.
Remove bacon to a paper towel-lined plate, leaving a little bit of bacon grease in the pan. Add ground beef to the skillet and cook until browned. Season ground beef with onion and garlic powder, crushed red pepper flakes, salt and pepper to taste.

Skim away any remaining grease and remove from heat.
In a large serving bowl, combine mayonnaise, barbecue sauce, Worcestershire sauce, spicy mustard, and chili sauce and whisk until smooth.

Add cooked pasta, bacon, ground beef, corn, grape tomatoes, cubed cheddar cheese, and diced green onions and toss until fully combined. Refrigerate until ready to serve.

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