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BBQ Pasta Salad

This BBQ Pasta Salad blends smoky charred corn, crunchy bell peppers, and tangy dressing to create a vibrant side dish perfect for summer cookouts.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 oz rotini or fusilli pasta Whole-wheat or gluten-free pasta for alternatives
  • 2 cups grilled corn kernels About 3 ears, charred and sliced
  • 1 medium red bell pepper, diced
  • 1 cup cucumber, diced Seeded for less water
  • 1/2 medium red onion, thinly sliced Soaked in cold water for 10 min for milder flavor
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup torn cilantro or flat-leaf parsley
  • 1 cup shredded cheddar or smoky provolone Omit for vegan option
  • 1 cup cooked diced chicken or 1 can drained chickpeas Optional protein
Dressing
  • 1/3 cup extra virgin olive oil
  • 3 tbsp apple cider vinegar or red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey or agave syrup
  • 1 clove garlic, minced
  • to taste salt and black pepper

Method
 

Cooking Pasta and Corn
  1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Undercook by 1 minute if planning to chill.
  2. Meanwhile, grill corn over medium-high heat until charred (or sauté in a hot skillet). Remove kernels from the cobs.
Preparing Vegetables and Dressing
  1. Prep vegetables: dice peppers and cucumber, halve cherry tomatoes, thinly slice onion and chop herbs.
  2. Make the dressing: whisk olive oil, vinegar, Dijon, honey, garlic, salt, and pepper until emulsified. Taste and adjust.
Assembling the Salad
  1. Drain pasta and rinse briefly under cold water if stopping cooking immediately; otherwise, toss while slightly warm.
  2. In a large bowl, combine warm pasta, corn, veggies, herbs, cheese, and dressing. Toss thoroughly.
  3. Chill for 30–60 minutes to let flavors meld. Before serving, toss again and check seasoning.

Notes

Store leftovers in airtight containers up to 3–4 days. For best texture, keep dressing separate if expecting leftovers beyond 48 hours.