Barbecue Pasta Salad
So, the 4th of July was upon us and I was really looking for something other than potato salad to make. It’s not that I don’t like potato salad, I actually love it, I was just feeling something a little different.
I decided to go on a hunt and find a “4th of July-ish” recipe and came across this one right here, Barbecue Pasta Salad.
And what do you know, it was a huge hit. Needless to say, it has made it into the rotation.
As always, please read through the entire recipe and notes before beginning.
Original recipe here.
Barbecue Pasta Salad
- 1 pound corkscrew pasta
- 2 TBS apple cider vinegar
- 1/2 tsp chili powder
- 1/8 tsp garlic powder
- 1 cup mayonnaise
- 1/2 cup BBQ Sauce (see recipe under “Sauces and Soups”)
- 1 red bell pepper (seeded and diced)
- 2 ribs celery (chopped)
- 2 whole scallions (sliced thin)
- salt and pepper to taste
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- Cook pasta, according to box directions.
- Drain, set aside to cool. Then transfer to a large bowl.
In another large bowl, mix together
- Mayo
- BBQ Sauce
- Vinegar
- Chili Powder
- Garlic Powder
- Salt and Pepper
- Whisk together until thoroughly combined.
- Add the vegetables to pasta, toss until mixed.
- Pour dressing over pasta and mix well.
- Cover and Refrigerate.