Bbq Pasta Salad Recipes

NEELY'S BBQ PASTA SALAD

Neely's BBQ Pasta Salad image

Provided by Patrick and Gina Neely : Food Network

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 24

Ingredients

1 pound fusilli pasta
2 tablespoons apple cider vinegar
1 teaspoon hot sauce
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 cup mayonnaise
1/2 cup Neely's BBQ Sauce, recipe follows
1 red bell pepper, seeded and chopped fine
2 ribs celery, chopped fine
2 whole scallions, sliced thin
8 ounces pulled pork
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

Bring 4 quarts water to boil, in large pot, over high heat. Salt the water, add the pasta and cook until tender, about 10 minutes. Drain in a colander and allow to cool, then transfer to large bowl.
In another large bowl, mix together vinegar, hot sauce, chili powder, garlic powder, cayenne pepper, mayonnaise and BBQ sauce. Add chopped vegetables and toss to coat. Pour BBQ dressing over pasta and mix well. Place the pork on top and season with salt and pepper, to taste. Cover and refrigerate until ready to serve, then garnish with parsley.
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

BBQ PASTA SALAD

BBQ Pasta Salad image

This is our favorite pasta salad recipe that we serve at our holiday barbecues. Crushed red pepper flakes give this salad its zip. To make it "kid friendly" or "senior friendly," just leave out the crushed red peppers. It can easily be refreshed by adding more dressing.

Provided by SHORECOOK

Categories Spinach Pasta Salad

Time 1h5m

Yield 10

Number Of Ingredients 9

Ingredients

1 pound penne pasta
9 ounces baby spinach leaves
1 (6 ounce) package sliced pepperoni
6 ounces Cheddar cheese, cut into small cubes
1 cup chopped stuffed olives
1 cup Italian dressing (such as Kraft® Tuscan House Italian)
2 teaspoons crushed red pepper, or to taste
¼ teaspoon garlic powder
2 tablespoons grated Parmesan cheese, or to taste

Steps:

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain into a sieve, run under cold water, and drain well.
Combine pasta, spinach, pepperoni, Cheddar cheese, olives, Italian dressing, crushed red peppers, and garlic powder in a large bowl. Mix well. Sprinkle with Parmesan cheese and toss again.
Cover and refrigerate for at least 30 minutes before serving.

Nutrition Facts : Calories 418.2 calories, Carbohydrate 37.3 g, Cholesterol 36.6 mg, Fat 23.7 g, Fiber 2.4 g, Protein 15.7 g, SaturatedFat 7.9 g, Sodium 1275.9 mg, Sugar 3.8 g

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