Ingredients
Scale
- 1 pound rotini pasta or any small pasta
- 1 pound bacon, chopped and uncooked
- 1 pound ground beef
- 1 Tablespoon taco seasoning
- 1 pinch red pepper flakes
- salt and pepper
- 1 can (15 ounces) corn, drained
- 2 cups cherry tomatoes, halved
- 1 cup cheddar cheese, shredded
- 3 scallions, diced
- ¾ cup mayonnaise
- ½ cup bbq sauce
- 2 Tablespoons spicy brown mustard
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon hot chili sauce
Instructions
- Bring a large pot of water to a boil and cook the pasta according to package directions until done. Drain and rinse under cold water.
- In a large nonstick skillet, sauté the bacon over medium heat until crispy. Transfer it to a paper towel to drain and remove excess grease from the skillet.
- In the same skillet, brown the ground beef, crumbling it as it cooks until no longer pink. Season with taco seasoning, red pepper flakes, and salt and pepper to taste.
- In a large salad bowl, whisk together the mayonnaise, barbecue sauce, mustard, Worcestershire sauce, and hot chili sauce to create the dressing.
- Combine the cooked pasta, bacon, beef, corn, tomatoes, cheese, and scallions in the salad bowl. Toss everything together with the dressing and serve.
Notes
Feel free to add more vegetables like bell peppers or cucumbers for extra crunch.
This salad can be made ahead of time and served cold for a refreshing meal!
Nutrition
- Serving Size: 1 serving
- Calories: 411
- Sugar: 4g
- Sodium: 1145mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 68mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.