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You are viewing a single post made by patrob in the thread called Salads -- Pasta.
Jun 8, 2019 11:49 AM CST
Name: Patricia
Central TX 7b/8a
Cowboy Pasta Salad
for salad

1 lb mini farfalle or other small pasta such as rigatoni or shells
1 lb lean ground beef
4 oz can mild diced green chiles
1 tsp chili powder
1 tsp ground cumin
3/4 tsp garlic powder
3/4 tsp salt
4-6 TBSP canned jalapeno peppers, diced
1 green bell pepper, diced
15 oz can black beans, rinsed and drained
1 c frozen corn or 1 15 oz can whole kernel corn, drained
1 pint cherry tomatoes, halved
1 c sharp cheddar cheese, cubed
1/2 red onion, diced
2 TBSP chopped cilantro
1/2 lb thick center cut bacon, cooked and chopped

for dressing
1/3 c ketchup
1/3 c mayonnaise
1/3 c sour cream (may sub plain Greek yogurt)
1/4 c salsa (your choice of heat)
1 1/2 TBSP brown sugar
1 TBSP Worcestershire sauce
1 TBSP yellow mustard
1 TBSP apple cider vinegar
1/4 tsp smoked paprika
1/4 tsp salr
1/4 tsp black pepper
hot sauce to taste, if desired

Whisk together all of the dressing ingredients in a medium bowl and set aside.
Cook pasta just until al dente according to package directions.
Rinse pasta with cold water and drain.
Put pasta in a large serving bowl and toss with half of the dressing.
Brown beef with onions in a large skillet over medium heat.
Drain any grease; then stir in green chiles and all spices.
Allow to cool about 15 min.
Add beef and all remaining salad ingredients to pasta except bacon.
If serving immediately, add bacon and stir in desired amount of dressing.
If not serving immediately, hold bacon and dressing and add when ready to serve.
Serve warm or cold.

Notes 10-12 servings

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