1-First Step: Prepare the Pasta Start by bringing a large pot of water to a boil on your stove, then add 1 pound of dried wagon wheel pasta. Cook it until al dente as per the package directions, which usually takes about 8-10 minutes. Once done, drain the pasta and rinse it under cold water to stop the cooking process, then drizzle with a bit of olive oil to keep it from sticking together; this ensures your pasta stays firm and ready to absorb the flavors later.

2-Second Step: Cook the Bacon In a large nonstick skillet, sauté 1 pound of diced hickory smoked bacon over medium heat until it turns crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon and let it drain on paper towels, saving that smoky goodness for the salad. If you’re using turkey bacon for a lighter option, cook it the same way but watch the time to avoid overcooking.

3-Third Step: Brown the Ground Beef Wipe out the skillet but leave a little bacon grease for flavor, then add 3/4 pound of lean ground beef. Cook it over medium heat, breaking it into small crumbles until it’s no longer pink, which takes around 5-6 minutes. Season with 1 teaspoon of cumin, a pinch of red pepper flakes, and salt and pepper to taste for that spicy kick. Drain any excess fat and let the meat cool; for dietary needs, swap in Italian sausage or a plant-based substitute here.

4-Fourth Step: Make the Dressing In a large bowl, whisk together 1 cup of mayonnaise, 1/4 cup of barbecue sauce, 2 tablespoons of spicy brown mustard, 2 tablespoons of Worcestershire sauce, and 2 1/2 teaspoons of hot chili sauce until it’s smooth and well-blended. This step is key for the creamy, tangy base that ties everything together, and you can taste it now and adjust the spices if you want it milder.

5-Fifth Step: Combine All Ingredients Add the cooked pasta, bacon, ground beef, 15-ounce can of drained sweet corn, 2 cups of halved cherry tomatoes, 1 1/2 cups of shredded sharp cheddar cheese, and 5 diced scallions to the bowl with the dressing. Gently toss everything together to coat evenly, making sure all the flavors mix well. If you’re prepping ahead, add the tomatoes last to keep them fresh, as suggested in our tips.

6-Final Step: Serve and Enjoy Serve the salad right away at room temperature for the best taste and texture, as chilling can make the dressing less creamy. This recipe serves 12, with each portion clocking in at about 575 calories, so it’s a filling option for gatherings. For more protein-packed meals, explore our salsa verde chicken slow cooker recipe to complement this salad. Remember, leftovers can be refrigerated, but they’re best eaten the next day to maintain quality.