INGREDIENTS
- 8 ounces uncooked rotini pasta
- 1/2 pound lean ground beef
- 1 can, 4 ounces diced green chilies
- 1 cup cherry tomatoes, halved
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/4 cup finely chopped red onion
- 1 jalapeno pepper, seeded and diced
- 1/4 cup chopped cilantro
- 1/2 cup shredded cheddar cheese
- 1/4 cup BBQ sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon spicy brown mustard
- 1 tablespoon Worcestershire sauce
- 1/2 cup cooked and crumbled bacon, about 6 slices
- salt and pepper to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
INSTRUCTIONS
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Cook the pasta according to package instructions, drain, rinse with cold water and set aside.
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Heat a skillet over medium high heat and cook the ground beef until browned and no longer pink. Drain any excess grease and set aside.
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In a large mixing bowl, combine the cooked pasta, green chilis, cherry tomatoes, black beans, corn, red onion, diced jalapeno, cilantro, and cooked ground beef. Mix until completely combined.
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In a separate bowl, whisk together the bbq sauce, mayonnaise, sour cream, spicy brown mustard, worcestershire sauce, garlic powder, paprika salt, and pepper.
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Pour the sauce over the pasta mixture and toss gently to combine.
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Mix in the shredded cheddar cheese and crumbled bacon.
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Cover the pasta salad with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
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Garnish with additional cilantro before serving and enjoy!
DONNA’S NOTES
For a lighter version, you can substitute low-fat mayonnaise or plain greek yogurt in place of regular mayonnaise or sour cream. Ground chicken or ground turkey can be used in place of ground beef.
Feel free to add other ingredients based on your taste preferences. Some other great additions to this pasta salad are, olives, bell peppers, pepper jack cheese, cucumber, avocado, or fresh herbs such as dill, basil or oregano.
DONNA’S KITCHEN TIP: Grab two lids of the same size. You can use plasticware or lids from your fridge. Place one lid with the lip facing up, so you have an edge that will hold your food. Fill the lid with grape tomatoes. Place the second lid on top of the tomatoes with the lip facing down. Firmly press down on the top lid to hold the tomatoes in place but not too firm as to crush them. The two lips will hold the olives in place, so they do not roll off the lid. Slide your serrated knife between the lids and carefully slice through them. Watch your fingers. Now you have halved tomatoes in the blink of an eye!