Description
This BBQ pasta salad recipe is creamy, smoky, tangy, and loaded with crunch. It’s the perfect quick-prep side dish for BBQs, picnics, potlucks, and hot summer days—easy to customize and always a crowd favorite.
Ingredients
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3 cups cooked rotini or penne pasta
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1/2 cup barbecue sauce (smoky or spicy)
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1/3 cup mayonnaise
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1 tablespoon apple cider vinegar
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1/2 cup canned or grilled corn (drained)
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1/3 cup diced red onion
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1/2 cup shredded cheddar cheese
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1/4 cup chopped dill pickles
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Salt and pepper, to taste
Instructions
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Cook pasta according to package directions. Drain and rinse under cold water.
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Toss pasta with a little oil to prevent sticking, then set aside to cool completely.
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In a large bowl, whisk together BBQ sauce, mayonnaise, and apple cider vinegar.
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Add cooled pasta, corn, red onion, cheese, and pickles. Mix well to coat everything evenly.
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Season with salt and pepper.
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Chill in the fridge for at least 1–2 hours before serving to allow flavors to blend.
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Stir again before serving. Garnish with herbs or extra cheese if desired.
Notes
Want more crunch? Add celery or bell peppers.
Make it vegan by using dairy-free mayo and skipping the cheese.
Keeps well in the fridge up to 4 days just stir in a splash of BBQ sauce if it dries out.
To make it a meal, add shredded rotisserie chicken or sliced grilled sausages.
Nutrition
- Serving Size: 1 servings
- Calories: 310
- Sugar: 5g
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g