Cowboy Pasta Salad

Bring a large pot of salted water to a boil and cook the 1 pound pasta just until al dente. Drain, rinse under cold water to stop the cooking, and set aside. Rinsing matters here, it washes off the surface starch so the salad does not turn gluey.

While the pasta cooks, make the dressing. Whisk together the 1 cup mayonnaise, ½ cup sour cream, 3 tablespoons barbecue sauce, 2 tablespoons lime juice, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, and a few dashes of hot sauce. Refrigerate it while you build the rest, so the flavors have time to come together.

Cook the 8 ounces chopped bacon in a skillet over medium heat until crisp. Lift it out onto a paper towel, leaving a little of the fat in the pan.

Add the 1 pound ground beef to the same skillet and cook, breaking it up, until browned. Stir in the 1 tablespoon taco seasoning and a splash of water, then simmer for 2 minutes until it coats the beef. Set it aside to cool.

Char the 1½ cups corn in a dry skillet over medium high heat, tossing every couple of minutes, until browned and blistered in spots. This step is small but it is where a lot of the smoky, cookout flavor comes from, so do not skip it.

In a large bowl, combine the cooled pasta, browned beef, bacon, charred corn, 1½ cups cherry tomatoes, 1½ cups cheddar, the black beans, sliced green onions, and minced jalapeño. Pour the dressing over the top and toss until everything is well coated. Taste and adjust with more salt or hot sauce.

Serve right away, or chill for up to an hour. If it sits longer and drinks up the dressing, just stir in a splash more before serving.