Barbecue Pasta Salad
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings (about 1 cup each)
  • 1 lb dry whole wheat elbow macaroni
  • 1 small sweet onion, finely diced
  • 4 scallions, sliced thin
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp hot sauce
  • 2 tsp chili powder
  • ½ tsp garlic powder
  • pinch cayenne pepper
  • 1 Tbsp honey
  • 1 cup light mayonnaise
  • ⅔ cup BBQ Sauce
  • 3 ears of corn, cooked and kernels cut off
  • 1½ cups 2% shredded sharp cheddar cheese
  • 2 cups grape tomatoes, halved
  1. Bring a large pot of water to a boil. Add the pasta and cook until al dente, about 9-12 minutes. Drain in a colander and rinse with cold water until cool; drain well and transfer to a large bowl.
  2. Stir in the onion, scallions, vinegar, hot sauce, chili powder, garlic powered, cayenne, and honey. Let sit until the flavors are absorbed, about 2 minutes. Stir in the mayonnaise and barbecue sauce until pasta is well-coated. Gently stir in the corn, cheese, and tomatoes; refrigerate until serving.
Recipe adapted from Cook's Illustrated, Summer Grilling 2009 by Pink Parsley
Nutrition Information
Serving size: 1 cup Calories: 299 Fat: 10.8 Carbohydrates: 44.6 Sugar: 7.6 Sodium: 417 Fiber: 5.6 Protein: 10.8 Cholesterol: 19
Recipe by Prevention RD at