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–+ servings
cold creamy pasta salad

BBQ Pasta Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Salad
Cuisine American
Servings 8 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 16 ounce pasta shells or rotini uncooked
  • 1 tablespoon salt for pasta water
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup bell pepper any color; diced
  • 1/2 cup red onion finely diced
  • 1 cup canned black beans rinsed and drained
  • 1 cup sweet corn kernels cooked or canned and drained
  • 1/2 cup sharp cheddar cheese cubed
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh cilantro optional; chopped
  • 1/2 cup mayonnaise full-fat or light
  • 1/3 cup Greek yogurt or sour cream
  • 1/3 cup barbecue sauce your favorite style
  • 2 tablespoon apple cider vinegar
  • 2 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon cayenne pepper optional for heat

Instructions
 

  • Bring a large pot of water to a boil, add 1 tbsp salt, then cook the pasta according to package directions until al dente.
  • Drain the pasta in a colander, rinse under cold water to stop the cooking, and let it drain completely.
  • While the pasta cooks, chop the cherry tomatoes, cucumber, bell pepper, red onion, parsley, and cilantro, then set them aside in a large mixing bowl.
  • Add the black beans, corn, and cubed cheddar cheese to the bowl with the vegetables and herbs.
  • In a small bowl, whisk together the mayonnaise, Greek yogurt or sour cream, barbecue sauce, apple cider vinegar, olive oil, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne (if using) until smooth.
  • Add the cooled, well-drained pasta to the large mixing bowl with the vegetables and cheese.
  • Pour the BBQ dressing over the pasta mixture and toss gently with a wooden spoon until everything is evenly coated.
  • Taste and adjust seasoning with additional salt, pepper, or barbecue sauce if desired.
  • Cover the pasta salad and refrigerate for at least 30 minutes to chill and allow flavors to meld.
  • Before serving, give the salad a good stir and, if it seems dry, add a splash of olive oil or a spoonful of mayonnaise and mix again.

Notes

For best results, make this pasta salad a few hours ahead so the flavors deepen, but avoid adding delicate ingredients like extra herbs or more cheese until just before serving so they stay fresh and vibrant. Rinsing the pasta in cold water is important to prevent overcooking and sticking, and ensuring it is well-drained helps the dressing cling properly instead of becoming watery. You can easily customize this salad by using different shapes of pasta, swapping cheddar for mozzarella or pepper jack, or adding grilled chicken or bacon for extra protein. If serving outdoors at a BBQ, keep the salad chilled in a cooler and avoid letting it sit in the sun for more than 1–2 hours due to the creamy dressing. Adjust the barbecue sauce style (smoky, sweet, or spicy) to match your menu, and remember that flavors become slightly milder once chilled, so season boldly but taste again just before serving.
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