Ingredients: |
Ingredients: 1 lb. dried mini pasta shells
1 lb. Signature Farms® Hickory Smoked Bacon , diced
3/4 lb. lean ground beef
1 tsp. cumin
pinch red pepper flakes
salt and pepper
1 c. mayonnaise
1/4 c. Signature Kitchens® Original Barbecue Sauce
2 T. Signature Kitchens Spicy Brown Mustard
2 T. Worcestershire sauce
2 1/2 tsp. hot chili sauce
1 can (15 oz.) Signature Kitchens Whole Kernel Golden Sweet Corn, drained
2 c. cherry tomatoes, halved
1 1/2 c. shredded sharp cheddar cheese
5 scallions, diced
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Directions: |
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. 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. Enjoy right away or refrigerate until ready to serve. |
This recipe for Cowboy Pasta Salad, by 