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The Meat

Wednesday, May 29, 2019

Good morning, foodie friends.

I hope you all enjoyed the beautiful weather over the holiday weekend, and squeezed in more than one cookout.

At our house, we finally opened the deck and my husband’s Tiki bar for the season. Friends and family came over Sunday for burgers, hot dogs and watermelon. I made two pitchers of sangria — inspired by cookbook author and sangria expert Dominique DeVito’s advice to just wing it with your favorite wine, fruit and brandy — and made my favorite Cowboy Pasta Salad.

Because we can never have enough pasta salads this time of year, here’s the recipe:

Mix together:
1 pound cooked pasta (I like bowtie or gemelli so the sauce gets in all the nooks and crannies)
1 pound cooked, chopped bacon
2 cups cherry tomatoes, halved
1 1/2 cups shredded sharp cheddar cheese
5 scallions, diced (or, fresh chives can work here, too)
1 can (15 ounce) golden sweet corn, drained
Then mix together the dressing:
1 cup mayonnaise
1/4 cup barbecue sauce
2 tablespoons spicy brown mustard
2 tablespoons Worcestershire sauce
2 1/2 teaspoons hot sauce (more or less to taste)
Pour the sauce over the pasta salad, mix and add salt and pepper to taste. Serve chilled immediately. This zippy salad is great the day of, but does lose some of its punch the next day. If you’re serving leftovers, just mix up more of the dressing and add it to freshen up the pasta salad.

Enjoy!
Lindsey Hollenbaugh
Managing editor of Features


 
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We'd love your feedback on the newsletter. Email your thoughts and suggestions to lhollenbaugh@berkshireeagle.com.


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