barbecue pasta salad

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

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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.

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.