Cowboy Pasta Salad

This pasta salad combines bowties, black beans, corn, tomatoes, and cheddar with a creamy barbecue dressing. Add crisp bacon if you like, then serve it alongside grilled dishes or pack it for a picnic in a cooler.

Ingredients

• 4 slices bacon, optional

• 12 ounces bowtie 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

• 1 pint cherry tomatoes, halved

• 1 large bunch scallions, thinly sliced, with a little reserved for serving

• 1 can black beans, 15 ounces, rinsed and drained

• 1 can corn kernels, 15 ounces, drained

• 8 ounces smoked or sharp cheddar cheese, cut into small cubes

Directions

1. If including bacon, cook it until crisp. Let it drain on paper towels, then cool and break it into small pieces.

2. Bring a large pot of salted water to a boil. Cook the pasta according to the package timing, stopping when it is tender but still firm. Drain, rinse under cold water, and drain thoroughly again.

3. In a large mixing bowl, combine the mayonnaise, barbecue sauce, mustard, taco seasoning, and hot sauce. Stir until the dressing is evenly mixed.

4. Add the cooled pasta, tomatoes, scallions, beans, corn, cheese, and bacon, if using.

5. Fold everything together until the dressing is distributed throughout the salad.

6. Serve immediately, or cover and refrigerate for up to 4 hours before serving. Finish with the reserved scallions.

Recipe source: Simply Recipes.