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.
- 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
- Cook pasta, according to box directions.
- Drain, set aside to cool. Then transfer to a large bowl.
- BBQ Sauce
- 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.
- I served this as a side, but you could definitely make this a main dish by adding some meat, which is what the originally recipe calls for.
- You most certainly do not have to use a corkscrew pasta, but make sure you use a pasta that holds a sauce/dressing well.
- I only used the red pepper/celery/green onions the first time I made this, but it would be just as delicious if you were to add other things such as: corn/red onions/black beans/eggs. Just add what sounds great.
- If you're looking to make this a little more healthier, then use half greek yogurt and half mayo, or go crazy and use greek yogurt instead of mayo.