A delicious pulled pork BBQ pasta salad that makes an easy 30-minute weeknight dinner.
Who else eats pasta salads like crazy during the summer? They have definitely been one of my go-to’s this summer and since the whole family loves them, the only catch is coming up with some different varieties of pasta salads. (These three have been on frequent rotations: tortellini pesto salad, catalina chicken pasta salad, and avocado corn pasta salad)
Most of the time I’ll add some shredded chicken or grilled and chopped hot dogs to our pasta salads to give them a little more protein (the husband loves the hot dogs in ’em), but with this salad there is pulled pork! Except without all the work that pork takes to prepare/season and cook and shred. Getting excited yet?!
We are huge pork fans at my home and frequent visitors of Cafe Rio (pork salads every single time), but I tend to avoid cooking pork too often because it’s pretty time consuming to get it how we like it.
Which is well seasoned, tender, and always in shredded form. But now we can have our cake, er, BBQ pork pasta salad and eat it too! I took the short-cut of adding pre-prepared and delicious BBQ pork to add into this pasta salad. It’s quick and easy and we love it!
The rest of the ingredients are super simple and straight forward. There are some veggies – celery, tomato, and corn plus some cubes of cheddar cheese.
The “dressing” doesn’t require too many ingredients and the key to having a super flavorful salad is using a really good mayonnaise and BBQ sauce. If you get watered-down or less flavorful sauces the salad won’t be as good. And finally a generous sprinkle of some chopped parsley — you are ready for one heck of a summer salad!
- 1 ounces package bowtie or farfalle pasta 12
- 1/2 cup corn
- 1/2 cup chopped Roma tomato 1 small
- 2 stalks celery
- cup Heaping 1/2 cubed cheddar cheese
- 1/2 of 1 container Lloyd's Barbecue Tubs -- original BBQ pulled pork
- 2/3 cup mayonnaise
- 1/3 cup high quality BBQ sauce
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon chili powder
- 1/8 teaspoon garlic powder
- Pinch cayenne pepper optional
- Salt and pepper to taste
- leaves Optional: chopped parsley
Cook the pasta according to package directions.
While the pasta is cooking prep the veggies/other salad additions: drain and rinse the canned corn, chop a roma tomato, slice the celery, and cube cheddar cheese pieces. Toss together in a large bowl with the pulled pork. (Adjust quantity to personal preference - add as much or as little as you want of the pork - we used just over half of the container but you may want more or less.)
In another small bowl, whisk together the mayo, BBQ sauce, apple cider vinegar, chili powder, garlic powder, cayenne pepper, salt and pepper. Whisk until well combined.
Stir in with the rest of the salad ingredients.
Drain the pasta and rinse in cold water until the pasta is cold. Allow to thoroughly dry before adding it to the other ingredients.
Add the pasta and mix everything together. Cover tightly and place in the fridge until ready to eat. (You can eat it right away, but it's better chilled for at least 30 minutes. The longer it chills the more the flavors meld, but don't chill longer than a few hours. Best eaten the same day.)
More delicious pasta salads: