Cowboy Pasta Salad

By Deeee

For those sensitive to onions.

Ingredients

• 1 pound mini pasta shells
• 1 pound hickory smoked bacon (diced)
• 3/4 pound lean ground beef
• 1 tsp cumin
• pinch red pepper flakes
• salt and pepper
• 1 cup mayonaise
• 1/4 cup BBQ sauce
• 2 tbsp spicy brown mustard
• 2 tbsp Worcestershire sauce
• 2 1/2 tsp hot chili sauce
• 2 cups cherry tomates
• 1 cup yellow peppers
• 1 1/2 cups shredded sharp cheddar cheese

Details

Servings 10
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

1. Bring large pot of water to boil, cook pasta until al dente. Drain and rinse under cold water. Drizzle with olive oil.

2. Saute bacon in large nonstick skillet over medium heat until crispy. With slotted spoon transfer to a plate with paper towels to remove extra grease. Wipe out skillet, leave behind some of grease and cook ground beef. Season with cumin, red pepper flakes, pinch of salt and pepper. Drain off fat and set aside to cool.

3. In a large bowl whisk together the mayo, BBQ sauce, mustard, Worcestershire sauce, hot chile sauce. Add cooked pasta, bacon, beef, peppers, tomatoes and cheese. Toss.

4. Refrigerate and serve.