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Ingredients
Scale
- 1 pound rotini 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 rotini pasta according to package directions. Drain and rinse under cold water.
- In a large nonstick skillet, sauté the chopped bacon over medium heat until crispy. Transfer to a paper towel-lined plate to drain grease and remove excess grease from the skillet.
- In the same skillet, cook the ground beef until browned and fully cooked, crumbling as you go. Season with taco seasoning, red pepper flakes, salt, and pepper.
- In a large salad bowl, whisk together mayonnaise, barbecue sauce, spicy brown mustard, Worcestershire sauce, and hot chili sauce to make the dressing.
- Add the cooked pasta, crispy bacon, ground beef, drained corn, cherry tomatoes, shredded cheddar cheese, and diced scallions to the bowl. Toss everything together with the dressing and serve.
Notes
Feel free to customize the salad with your favorite vegetables or add more spice to the dressing if desired.
This salad can be made ahead of time and refrigerated for a delicious cold meal later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg