Ingredients:

  • 1 pound Short Pasta Shape (Rotini, Shells, or Penne)
  • 2 tablespoons Salt (for the pasta water)
  • 6 slices Smoked Streaky Bacon, diced
  • 1 (15 oz) can Canned Black Beans, rinsed and thoroughly drained
  • 1 cup Canned Sweetcorn, drained well
  • 1 large Red Bell Pepper, finely diced
  • 1 large Green Bell Pepper, finely diced
  • 1/2 small Red Onion, finely minced
  • 1 cup Sharp Mature Cheddar Cheese, cubed or shredded
  • 1/2 cup Fresh Coriander (Cilantro), roughly chopped
  • 1 cup Good Quality Mayonnaise (full-fat preferred)
  • 1/2 cup Sour Cream (or plain Greek Yoghurt)
  • 1/2 cup BBQ Sauce (Smoky variety)
  • 2 tablespoons Apple Cider Vinegar
  • 1 packet Dried Ranch Seasoning Mix
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Chilli Powder (Mild)
  • 1/4 teaspoon Cumin (Ground)
  • Salt and Black Pepper, To taste

Instructions:

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions, aiming for a proper al dente (slightly firm).
  2. Stop the Cooking: Immediately drain the cooked pasta and rinse thoroughly under very cold running water until completely cooled. This stops the cooking process and prevents the pasta from sticking. Set aside to drain perfectly.
  3. Render the Bacon: While the pasta cooks, dice the bacon and cook it in a skillet over medium heat until golden brown and crispy. Remove the bacon pieces using a slotted spoon and place them on kitchen paper to drain excess fat.
  4. Mix the Dressing Base: In an extra-large mixing bowl, combine the mayonnaise, sour cream, BBQ sauce, and apple cider vinegar. Whisk until smooth.
  5. Season the Dressing: Add the Ranch seasoning mix, smoked paprika, chilli powder, cumin, salt, and pepper. Whisk again until the mixture is uniform and creamy. Taste and adjust the seasoning for balance.
  6. Add the Mix-Ins: Add the drained black beans, sweetcorn, diced red and green peppers, minced red onion, chopped coriander, and the cooled, crispy bacon to the bowl with the dressing. Gently fold these ingredients until they are thoroughly coated.
  7. Combine with Pasta: Add the cooled, drained pasta and the cubed/shredded Cheddar cheese to the mixture. Fold everything together carefully, ensuring the dressing coats every piece of pasta.
  8. The Flavour Merge (Crucial): Cover the bowl tightly and refrigerate for at least 60 minutes, or ideally 2–4 hours. Before serving, give the salad a final stir. If it seems too thick, add 1–2 tablespoons of milk or water to loosen it slightly, and adjust salt and pepper one last time.