This BBQ Pasta Salad is ideal for potlucks, backyard barbecues, or summer parties. It combines BBQ pulled pork, sharp Cheddar, sweet corn, crisp vegetables, and a tangy creamy BBQ dressing for a satisfying, flavor-packed dish.
AUTHOR NOTE
I Get Asked For This Recipe At Every BBQ!
I turn to pasta salad all summer long because it comes together quickly, requires no oven, and everyone in my family happily eats it. This version uses a handy shortcut—pre-cooked, sauced pulled pork—so you don’t need a smoker or slow cooker to get great BBQ flavor.
It pairs well with many summer mains and can be adjusted to your family’s tastes: swap cheeses, add more veggies, or grill the corn for a smoky boost. The dressing is creamy with a BBQ kick and can be added sparingly so the salad stays perfectly balanced.
BBQ Pasta Salad Ingredients
- BBQ Pulled Pork: Use store-bought or leftover pulled pork mixed with BBQ sauce.
- Bowtie Pasta: Farfalle works well; any similar sized pasta is fine.
- Corn (fresh or frozen): Fresh corn can be grilled for extra flavor, or use frozen for convenience.
- Bell Pepper & Celery: Dice finely so every bite includes a little crunch and freshness.
- Sharp Cheddar Cheese: Cut into small cubes. Pepper jack is a tasty alternative.
- Green Onions: Use both white and green parts for mild onion flavor and color.
- Dressing: Start with less and add to taste to avoid overdressing the salad.
Great Side Dishes for This Pasta Salad
If the BBQ Pasta Salad is the main dish, consider these complementary sides:
- Grilled corn or elote-style corn
- Fresh fruit salad
- A crisp garden salad
- A sweet “fluff” salad for nostalgic flavor
- Classic baked beans
- Roasted vegetables for a warm option
Storage
BBQ pasta salad is best the day it’s made. If you need to prep ahead, store the salad and dressing separately and combine them right before serving to keep the textures fresh.
More Ways to Use BBQ Sauce
Lunch
BBQ Chicken Sandwich
Salads
BBQ Chicken Salad
BBQ Pasta Salad
Chelsea Lords
35 minutes
35 minutes
4 servings
Equipment
- Medium pot
Ingredients
- 8 ounces bowtie pasta (about 2-1/2 cups cooked)
- 2 small ears fresh corn or 1 cup frozen corn
- 1 small red bell pepper, diced (about 3/4 cup)
- 2 stalks celery, thinly sliced (about 1/2 cup)
- 1/2 heaping cup sharp Cheddar cheese, cut into small cubes
- 2 thinly sliced green onions (about 1/4 cup)
- 1 cup seasoned and fully cooked BBQ pork, shredded and cooled
- 1/2 cup mayo
- 1/4 cup BBQ sauce
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon hot sauce (like Tabasco), or to taste
- 1/4 teaspoon chili powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- Chopped cilantro (optional)
Instructions
- Prepare the pasta according to package directions, but only cook enough to yield about 3 cups cooked pasta. Generously salt the water to season. If using frozen corn, add it to the boiling pasta water about 1 minute before the pasta finishes cooking. Drain the pasta, rinse under cold water, and let it cool and dry thoroughly before combining with other ingredients. Add the cooled pasta to a large bowl.
- While the pasta cooks, prepare the vegetables and other salad additions. Cook the pulled pork according to package directions and let it cool to room temperature. Use two forks to shred the pork if needed. If using fresh corn, you can grill it for charred flavor or cut it raw off the cob. Dice the red pepper, thinly slice the celery and green onions, and cube the Cheddar. In a large bowl, combine the pulled pork, corn, pepper, celery, Cheddar, and green onions.
- In a small bowl, whisk together the mayo, BBQ sauce, apple cider vinegar, hot sauce, chili powder, garlic powder, cayenne (if using), and a pinch of salt and pepper. Taste and adjust seasonings—start with about 1/4 teaspoon salt and 1/8 teaspoon pepper and add more if needed. Whisk until the dressing is smooth and well combined.
- Pour the dressing over the salad, adding it gradually so you control how saucy the salad becomes. Gently toss until everything is evenly coated. Taste and add additional salt or pepper if necessary. Garnish with chopped cilantro if desired. Serve chilled or at room temperature.
Recipe Notes
Note 1: Use leftover BBQ pulled pork or purchase ready-to-heat pulled pork from the refrigerated or freezer section. Cook according to package directions. If you want more meat in the salad, add the entire container.
Note 2: To grill corn: preheat a grill to 400°F. Shuck and remove silk, rub each ear lightly with oil (about 1/2 teaspoon) and sprinkle with sea salt. Grill with the lid closed, turning every 3–5 minutes (check at 3 minutes), until the corn is charred and tender. Remove, cool slightly, and cut the kernels off the cob.
Storage: This salad is best enjoyed the same day it is made. If preparing ahead, keep the dressing separate from the salad and combine them just before serving to maintain texture and freshness.
Nutrition
Serving: 1 serving | Calories: 616 kcal | Carbohydrates: 70 g | Protein: 24 g | Fat: 27 g | Saturated Fat: 10 g | Sodium: 810 mg | Fiber: 4 g | Sugar: 20 g
Nutrition information is automatically calculated and should be used as an approximation.