A fun twist on the classic pasta salad for your upcoming summer gatherings. Follow the recipe to impress your friends and family this season! Enjoy it as a meal or on the side with your favorite protein.


  • 1 lb. dried mini pasta shells
  • 1 lb. hickory smoked bacon, diced
  • 3/4 lb. lean ground beef
  • 1 tsp. cumin
  • Pinch red pepper flakes
  • Salt and Pepper
  • 1 c. mayonnaise
  • 1/4 c. barbecue sauce
  • 2 tbsp. spicy brown mustard
  • 2 tbsp. Worcestershire sauce
  • 2 1/2 tsp. hot chili sauce
  • 15 oz can whole kernel sweet corn, drained
  • 2 c. cherry tomatoes, halved
  • 1 1/2 c. 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. 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.
  3. Add the ground beef; cook, breaking it up with a wooden spoon until cooked through and no longer pink, about 3 minutes. Drain off fat. Season with cumin, red pepper flakes, and a pinch of salt and pepper. Set aside to cool completely.
  4. In an extra large bowl, whisk together the mayonnaise, barbecue sauce, mustard, Worcestershire sauce, and hot chili sauce until combined and smooth. Add in the cooked pasta, bacon, beef, corn, tomatoes, cheese and scallions; toss to combine and coat.
  5. Enjoy right away or refrigerate until ready to serve.