First Step: Cook and Cool the Pasta. Bring a large pot of salted water to a boil. Add 1 pound of your chosen pasta (wagon wheel, mini farfalle, rigatoni, or shells) and cook until al dente according to package instructions, typically 8-12 minutes. Drain well and rinse under cold water to halt cooking and cool the pasta quickly. Drizzle with a small amount of olive oil and toss to prevent sticking.

Second Step: Cook Bacon and Ground Beef. Over medium heat, cook 1 pound diced hickory smoked or thick-cut bacon in a large skillet until crispy. Transfer to paper towels to drain excess fat, reserving some bacon grease in the skillet. In the same skillet, add 3/4 pound lean ground beef (or preferred substitute). Break the meat into small crumbles and cook until browned and no longer pink, seasoning with 1 teaspoon ground cumin, red pepper flakes or jalapeños, salt, and pepper. Drain any excess fat and allow mixture to cool.

Third Step: Prepare the Dressing. In a mixing bowl, whisk together 1 cup mayonnaise, 1/4 cup barbecue sauce (preferably sweet), 2 tablespoons spicy brown or yellow mustard, 2 tablespoons Worcestershire sauce, and 2 1/2 teaspoons hot chili sauce like Sriracha. Adjust apple cider vinegar, brown sugar, and hot sauce proportions to taste if desired. Mix until smooth and creamy.

Fourth Step: Combine Salad Ingredients. In a large bowl, add the cooled pasta, cooked bacon, seasoned ground beef, 1 can drained whole kernel sweet corn (or fresh/grilled corn), shredded sharp cheddar cheese, diced scallions (or red onion and cilantro), and any optional ingredients like diced bell peppers or black beans. Toss gently to combine all the ingredients evenly.

Fifth Step: Toss with Dressing and Serve. Add the dressing to the assembled pasta mixture and toss gently to coat all ingredients uniformly. Reserve some dressing and bacon if preparing ahead. Just before serving, fold in 2 cups halved cherry tomatoes to avoid sogginess. Serve the Cowboy Pasta Salad at room temperature or chilled, depending on preference.