1-Start by bringing a large pot of water to a boil and cooking 1 pound of dried wagon wheel pasta until al dente, following the package instructions. Once done, drain it and rinse with cold water, then drizzle with a bit of olive oil to stop it from sticking.

2-Next, in a large nonstick skillet over medium heat, sauté 1 pound of diced hickory smoked bacon until it’s crispy, and set it aside on paper towels while keeping some grease in the pan. For more protein, cook 3/4 pound of lean ground beef in that same skillet, breaking it into small crumbles until it’s no longer pink, then season with 1 teaspoon cumin, a pinch of red pepper flakes, and salt and pepper to taste. Let it cool after draining any excess fat.

3-In a big bowl, whisk together 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 until smooth. Add the cooked pasta, bacon, beef, the drained 15-ounce can of sweet corn, 2 cups halved cherry tomatoes (if using), 1 1/2 cups shredded sharp cheddar cheese, and 5 diced scallions to this mixture, then toss everything to coat evenly.

4-Serve it right away at room temperature for the best taste, as it makes the flavors pop. For dietary tweaks, try substituting the beef with ground turkey or adding black beans for extra protein, just like in our chicken enchiladas recipe that shows how to adapt proteins easily.