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COWBOY PASTA SALAD #vegetarian #easysalads

COWBOY PASTA SALAD #vegetarian #easysalads

Have you ever known about Cowboy Spaghetti? It's a bend on exemplary spaghetti and meatballs, yet with disintegrated ground hamburger, bacon, hot sauce, and cheddar. Also, clearly named accordingly in light of the fact that cattle rustlers like that stuff, correct? I simply realize that my family adores it.

I figured it is amusing to adjust it into a chilly pasta plate of mixed greens for summer. Also, it was flawless. Everybody cherished it and needed the formula, so here it is! Ponies, ropes, and goads excluded.

We very got a kick off on a portion of those by dedicating summer get-away with a pool party. I barbecued ribs and corn, and set up a frank bar, which is constantly fun. Furthermore, I experimented with another pasta serving of mixed greens formula, on account of all the wonderful Signature things at my nearby Safeway store.


COWBOY PASTA SALAD #vegetarian #easysalads

  • 1 pound dried mini pasta shells
  • 1 pound Signature Farms® Hickory Smoked Bacon , diced
  • 3/4 pound lean ground beef
  • 1 teaspoon cumin
  • pinch red pepper flakes
  • salt and pepper
  • 1 cup mayonnaise
  • 1/4 cup Signature Kitchens® Original Barbecue Sauce
  • 2 tablespoons Signature Kitchens Spicy Brown Mustard
  • 2 tablespoons Worcestershire sauce
  • 2 1/2 teaspoons hot chili sauce
  • 1 can (15 ounce) Signature Kitchens Whole Kernel Golden Sweet Corn, drained
  • 2 cups cherry tomatoes, halved
  • 1 1/2 cups shredded sharp cheddar cheese
  • 5 scallions, diced
  1. Bring a large pot of water to a boil; cook pasta until al dente according to package directions. Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking.
  2. In the meantime, saute bacon in a large nonstick skillet over medium heat until crispy, about 10 minutes. With a slotted spoon, transfer to a paper towel lined plate to drain off grease. Wipe out skillet, leaving a little of the bacon grease. Add the ground beef; cook, breaking it up with a wooden spoon, until cooked through and no longer pink, about 3 minutes. Season with the cumin, red pepper flakes, and with a pinch of salt and pepper. Drain off fat. Set aside to cool completely.
  3. Visit bit.ly/2UT7INR for full instructions.
Read More Our Recipe : Vegetarian Wild Rice Soup

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