BBQ Pasta Salad
About this Recipe
Filled with tender, colorful vegetables and coated in a zippy dressing, this isn't your typical pasta salad.
BBQ Pasta Salad
Directions
- Preheat grill to high. Grill corn and peppers until well charred. Remove from grill. Place peppers in a container and cover. Remove kernels from corn on the cob. Peel peppers, remove seeds and dice.
- In a large bowl toss together charred corn, roasted peppers, cooked pasta, broccoli, tomatoes, red onion, and scallion. Drizzle with the dressing and toss until ingredients are evenly coated. Serve cold.
Ingredients
- 2 cup broccoli, florets, blanched
- 2 cup tomato(es), cherry, halved
- 5 ears corn
- 1 lb Girelle Pasta, cooked, (sub pasta of choice)
- 1 each Orange Bell Pepper
- 1 each Red Bell Pepper
- 1/2 cup onion(s), red, small dice
- 1/2 cup Scallions, slivered
- 1 each Yellow Bell Pepper
BBQ Pasta Salad Dressing
Directions
Whisk all ingredients together until well mixed. Set aside.
Ingredients
- 2 tbsp vinegar, apple cider
- 1 tbsp sugar, brown
- 1/2 cup Cattlemen’s® Kansas City Classic BBQ Sauce
- 1 tbsp Cattlemen’s® Cowboy Rub
- 2 tbsp Frank’s RedHot® Original Cayenne Pepper Sauce
- 1 cup mayonnaise