Cowboy Pasta Salad 
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 8 servings
Ingredients:
4 slices of bacon, optional
12 ounces bowtie (farfalle) pasta
Salt, for the pasta water
1 cup mayonnaise
2 tablespoons barbecue sauce
2 tablespoons spicy brown mustard
2 tablespoons taco seasoning
1 tablespoon hot sauce (such as Tapatío)
1 pint cherry tomatoes, halved (about 2 cups)
1 large bunch scallions, thinly sliced, plus more for garnish
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn kernels, drained
8 ounces smoked or sharp Cheddar cheese, cut into small cubes (about 1 1/2 cups)
Directions:
Cook the bacon (optional):
If you’d like to include bacon in the pasta salad, cook it until crisp in the microwave, air fryer, oven, or on the stovetop. Drain on paper towels and cool, then crumble or chop into small pieces. Set aside.
Cook the pasta:
Cook the pasta until al dente according to the package directions in a large pot of salted boiling water. Drain the pasta and rinse with cold water to stop the cooking.
Make the dressing:
While the pasta cooks, in a large bowl, whisk the mayonnaise, barbecue sauce, mustard, taco seasoning, and hot sauce until smooth.
Finish and serve:
Add the cooked pasta, tomatoes, scallions, beans, corn, cheddar, and bacon, if using, to the bowl with the sauce. Toss until the pasta and vegetables are evenly coated in the dressing. Serve immediately or cover and chill in the refrigerator for up to 4 hours. Garnish with additional scallions just before serving.
Store leftovers in an airtight container for up to 3 days in the refrigerator. Loosen with a splash of water if needed before serving.
Nutritional Facts:
502 Calories
32g Fat
39g Carbs
16g Protein
Recipe courtesy of Simply Recipes.com