Hearty Cowboy Pasta Salad (Print version)

A loaded cowboy pasta salad with seasoned beef, crispy bacon, black beans, corn, cheddar, tomatoes, and smoky BBQ ranch dressing.

# Ingredients:

For the pasta salad

01 - 1 lb (450 g) bow tie pasta or rotini
02 - 1 lb (450 g) lean ground beef
03 - 1 packet (1 oz or 28 g) taco seasoning
04 - 1/3 cup (80 ml) water
05 - 12 oz (340 g) bacon, cooked crisp and crumbled
06 - 1 can (15 oz or 425 g) black beans, rinsed and drained
07 - 1 can (15 oz or 425 g) sweet corn, drained
08 - 1 1/2 cups (225 g) cherry tomatoes, halved
09 - 1 cup (115 g) shredded sharp cheddar cheese
10 - 1/2 cup (50 g) sliced scallions
11 - 1/4 cup (35 g) finely diced red onion
12 - 1 small jalapeno, seeded and finely diced, optional

For the BBQ ranch dressing

13 - 3/4 cup (180 g) mayonnaise
14 - 1/2 cup (120 ml) ranch dressing
15 - 1/3 cup (80 ml) barbecue sauce
16 - 1 tablespoon lime juice
17 - 2 teaspoons Worcestershire sauce
18 - 1/2 teaspoon garlic powder
19 - 1/2 teaspoon smoked paprika
20 - 1/2 teaspoon black pepper
21 - Salt, to taste

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and rinse briefly under cold water. Drain very well.
02 - Cook the ground beef in a large skillet over medium-high heat until no pink remains. Drain excess fat, then stir in taco seasoning and water. Simmer for 3-5 minutes until coated and saucy. Let cool slightly.
03 - Cook the bacon until crisp, then drain on paper towels and crumble. Reserve a little bacon for topping if desired.
04 - In a bowl, whisk mayonnaise, ranch dressing, barbecue sauce, lime juice, Worcestershire sauce, garlic powder, smoked paprika, black pepper, and salt until smooth.
05 - In a very large bowl, combine the pasta, cooled beef, bacon, black beans, corn, tomatoes, cheddar, scallions, red onion, and jalapeno. Add most of the dressing and toss until evenly coated.
06 - Cover and refrigerate for at least 1 hour. Before serving, stir in the remaining dressing, taste for salt and lime, and top with reserved bacon.

# Good to know:

01 - Best served cold after at least 1 hour of chilling.
02 - Hold back a few tablespoons of dressing to refresh the salad before serving.
03 - Store leftovers covered in the refrigerator for up to 3 days.

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