1-First Step: Cook the pasta and prep it to stay firm Start by cooking the 1 pound dried wagon wheel pasta in boiling water according to the package instructions. Cook until it is al dente, then drain it. Rinse under cold water to stop the cooking, and drizzle with a little olive oil to prevent sticking. Set the pasta aside and let it cool slightly.

2-Second Step: Crisp the bacon for smoky crunch Next, saute the 1 pound hickory smoked bacon in a large nonstick skillet over medium heat. Cook until the bacon is crisp, stirring now and then so it cooks evenly. Transfer the cooked bacon to paper towels to drain excess grease.

3-Third Step: Brown the beef and season it deeply Leave a small amount of bacon grease in the skillet and cook the 3/4 pound lean ground beef. Break it into small crumbles and cook until fully cooked. Season with 1 teaspoon cumin, a pinch of red pepper flakes, plus salt and pepper to taste. Drain any excess fat and let the meat cool so the dressing does not loosen.

4-Fourth Step: Whisk the dressing until smooth In a large bowl, whisk together the creamy dressing ingredients: 1 cup mayonnaise, 1/4 cup barbecue sauce, 2 tablespoons spicy brown mustard, 2 tablespoons Worcestershire sauce, and 2 1/2 teaspoons hot chili sauce. Whisk until the dressing looks smooth and cohesive.

5-Fifth Step: Combine everything with even coating Now it is time for the fun part. Add the cooked pasta, crispy bacon, cooled beef, 15 ounce drained sweet corn, 2 cups halved cherry tomatoes, 1 1/2 cups shredded sharp cheddar, and 5 diced scallions to the bowl with the dressing. Toss until everything is evenly coated and you see no dry pasta bits.

6-Final Step: Serve at room temperature for best flavor Serve your Cowboy Pasta Salad at room temperature right after assembling for best taste. Leftovers can be eaten the next day, but the flavor and texture are best within 2 days. If you want to chill it, refrigerate and then let it sit out about 30 minutes before serving so it tastes less stiff.