BBQ Pasta Salad

• Produce

  • 2 stalks Celery
  • 1/2 cup Corn
  • 1/8 tsp Garlic powder
  • 1/2 cup Roma tomato

• Condiments

  • 1/3 cup Bbq sauce, high quality
  • 2/3 cup Mayonnaise

• Pasta & Grains

  • 12 1 ounces package bowtie or farfalle pasta

• Baking & Spices

  • 1 Pinch Cayenne pepper
  • 1/2 tsp Chili powder
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar

• Frozen

  • 1/2 container Lloyd's barbecue

• Other

  • cup Heaping 1/2 cubed cheddar cheese

Found on chelseasmessyapron.com

Description

Directions

• Cook the pasta according to package directions.
• While the pasta is cooking prep the veggies/other salad additions: drain and rinse the canned corn, chop a roma tomato, slice the celery, and cube cheddar cheese pieces. Toss together in a large bowl with the pulled pork. (Adjust quantity to personal preference - add as much or as little as you want of the pork - we used just over half of the container but you may want more or less.)
• In another small bowl, whisk together the mayo, BBQ sauce, apple cider vinegar, chili powder, garlic powder, cayenne pepper, salt and pepper. Whisk until well combined.
• Stir in with the rest of the salad ingredients.
• Drain the pasta and rinse in cold water until the pasta is cold. Allow to thoroughly dry before adding it to the other ingredients.
• Add the pasta and mix everything together. Cover tightly and place in the fridge until ready to eat. (You can eat it right away, but its better chilled for at least 30 minutes. The longer it chills the more the flavors meld, but dont chill longer than a few hours. Best eaten the same day.)