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


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.

Read The Full Recipe in The Source (Thank You For The Source): bellyfull.net
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