Ingredients
Scale
- 1 pound dried wagon wheel pasta
- 1 pound hickory smoked bacon, diced
- 3/4 pound lean ground beef
- 1 teaspoon cumin
- pinch red pepper flakes
- salt and pepper to taste
- 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
- 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, sauté 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.
- 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 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.
- Serve immediately at room temperature or refrigerate and enjoy leftovers the next day.
Notes
This salad is best enjoyed fresh at room temperature but tastes great as leftovers after chilling. Adjust the hot chili sauce to your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Salad
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg