Buy Now → BBQ Bacon Pasta Salad
Creamy BBQ Bacon Pasta Salad is packed with crispy bacon, sharp Cheddar, sweet corn, and crisp vegetables tossed in a smoky barbecue dressing. It's an easy make-ahead side for cookouts and potlucks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Cuisine: American, Southern
Ingredients
Scale
Pasta Salad
1 pound cavatappi pasta
1 (12-ounce) package thick-cut bacon, cooked until crisp and crumbled
2 cups frozen corn
1 red bell pepper, diced
3 celery stalks, thinly sliced
16 ounces sharp Cheddar cheese, cut into small cubes
4 green onions, thinly sliced
BBQ Dressing
1 cup mayonnaise
1/2 cup barbecue sauce
2 tablespoons apple cider vinegar
1 teaspoon hot sauce
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper, or to taste
1/4 cup fresh parsley, minced, optional
Instructions
Prep
- Cook the bacon until crisp. Transfer to a paper towel-lined plate to cool, then crumble into bite-size pieces.
- Dice the bell pepper, slice the celery, cube the Cheddar cheese, and thinly slice the green onions.
- In a small bowl, whisk together the mayonnaise, barbecue sauce, apple cider vinegar, hot sauce, chili powder, garlic powder, cayenne (if using), salt, and black pepper until smooth. Refrigerate until ready to use.
Cook
- Bring a large pot of well-salted water to a boil.
- Cook the Cavatappi pasta according to the package directions until al dente.
- During the final minute of cooking, stir the frozen corn into the boiling water with the pasta.
- Drain the pasta and corn, rinse under cold water to stop the cooking, and let them drain well until excess moisture has been removed.
Assemble
- Place the cooled pasta and corn in a large serving bowl.
- Add the crumbled bacon, bell pepper, celery, Cheddar cheese, and green onions.
- Pour the dressing over the salad and gently fold everything together until evenly coated.
- Taste and adjust the seasoning with additional salt and black pepper if needed.
- Cover and refrigerate for at least 30 minutes before serving for the best flavor.
••Garnish with chopped parsley or sliced green onions just before serving if desired.
Notes
Substitutions
- Cavatappi can be replaced with rotini, fusilli, penne, or medium shells.
- Pepper Jack, Colby Jack, or smoked Cheddar are good alternatives to sharp Cheddar.
- Fresh grilled corn or canned corn (drained well) can be used instead of frozen corn.
- Use your favorite barbecue sauce to customize the flavor from sweet to smoky or spicy.
Serving Suggestions and Pairings
- Serve alongside grilled burgers, smoked brisket, pulled pork, ribs, grilled chicken, or barbecue sandwiches.
- This salad is also a great addition to potlucks, picnics, cookouts, and holiday gatherings.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Stir before serving, as the dressing may settle during storage. If needed, add a spoonful of mayonnaise or barbecue sauce to refresh the salad.
Freezing
- Freezing is not recommended. The mayonnaise-based dressing and fresh vegetables lose their texture after thawing, resulting in a watery salad.
Find it online: https://jennifercooks.com/smoky-bbq-bacon-pasta-salad/