Home > Dinner > BBQ Pasta Salad BBQ Pasta Salad July 22, 2015 | 6 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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) What goes with cold pasta salad? Grilled Chicken Marinade Best Steak Marinade Grilled Flank Steak with Easy Cilantro Chimichurri Grilled BBQ Chicken Rice Bowl The BEST Crockpot Honey BBQ Pulled Pork Sandwiches Chipotle Ranch BBQ Chicken Wraps What is a good side dish for pasta salad? If this is your main dish these sides would compliment this dish great: a fruit salad, grilled corn, a side salad, any fluff salad, baked beans, roasted veggies, etc. More delicious potluck salads: Mexican Pasta Salad Lemon Poppyseed Broccoli Salad Watergate Salad Frog Eye Salad Creamy Grape Salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. BBQ Pasta Salad 5 from 2 votes - Review this recipe A delicious pulled pork BBQ pasta salad that makes an easy 30-minute weeknight dinner. SAVE TO RECIPE BOX Print Recipe BBQ Pasta Salad 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A delicious pulled pork BBQ pasta salad that makes an easy 30-minute weeknight dinner. Prep Time 20 minutes Total Time 20 minutes Servings 4 -6 Author Chelsea Ingredients8 ounces bowtie or farfalle pasta2 small ears fresh corn1 small red bell pepper, chopped into small pieces (~scant 3/4 cup)2 stalks celery (~1/2 cup)heaping 1/2 cup sharp cheddar cheese, cut into small cubes2 fresh green onions, (~1/4 cup)1/2 of 1 container pre-made original BBQ pork cooked according to package instructions (Note 1)Salad "Dressing":1/2 cup good quality mayonnaise1/4 cup high quality BBQ sauce1 tablespoon apple cider vinegar1/2 teaspoon hot sauce (like TABASCO)1/4 teaspoon chili powder1/8 teaspoon garlic powderSmall pinch cayenne pepper, optionalSalt and pepperOptional: chopped cilantro InstructionsCook the pasta according to package directions. Drain the pasta and rinse in cold water until the pasta is cold. Allow to thoroughly dry before adding it to the other ingredients.While the pasta is cooking prep the veggies/other salad additions: grill corn on the cob (Note 2), chop the pepper, slice the celery, cube cheddar cheese pieces, and thinly slice green onions. Cook pork according to package directions and allow to cool to room temperature. In a large bowl add the pulled pork (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.), cooked and cooled pasta, corn, pepper, celery, cheddar cheese, and green onions.In another small bowl, whisk together the mayo, BBQ sauce, apple cider vinegar, hot sauce, chili powder, garlic powder, cayenne pepper, salt and pepper (to taste, I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Whisk until well combined.Pour dressing over the salad. Toss ingredients until combined.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.) Garnish with fresh cilantro as desired right before eating. Taste again and season with any additional salt/pepper as needed. Video Recipe NotesNote 1: either use leftover BBQ pulled pork OR grab one from the freezer section in the grocery store. Cook according to package directions. Note 2: Preheat the grill to 400 degrees F. Shuck and remove silk from corn. Rub oil all over the sides (about 1/2 teaspoon) and lightly sprinkle with sea salt. Place corn on grill and with grill closed, flip every 3-5 minutes (check at 3 mins) (flipping 4 times total) until corn is nicely charred and crisp tender. Remove corn from grill. Allow to slightly cool before cutting off the cob. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.