Description

A smoky, sweet, and tangy pasta salad featuring crispy bacon, sharp cheddar, and a creamy BBQ dressing. This crowd-pleasing side dish is perfect for summer cookouts and improves in flavor when made ahead.

Ingredients

Scale

1 pound (450g) Rotini or Penne Pasta
Water and Salt (for boiling pasta)
8–10 slices Thick-Cut Bacon
1 teaspoon Smoked Paprika
1 medium Red Onion, finely diced (about 150g)
2 stalks Celery, finely diced (about 60g)
1.5 cups (170g) Sharp Cheddar Cheese, shredded
1 cup (240ml) BBQ Sauce (Kansas City-style recommended)
½ cup (120g) Mayonnaise
2 tablespoons Apple Cider Vinegar
1 tablespoon Yellow Mustard
1 teaspoon Garlic Powder
½ teaspoon Black Pepper, freshly cracked
Optional: 1 cup Grilled Corn, 1 diced Jalapeño, ¼ cup chopped Cilantro

Instructions

Bring a large pot of salted water to a rolling boil. Cook pasta until al dente (8-10 minutes), ideally one minute less than package directions. Drain and rinse briefly with cool water to stop cooking, then set aside to cool slightly.
While pasta cooks, heat a large skillet over medium-high heat. Cook bacon slices for 3-4 minutes per side until dark brown and crispy. Transfer to a paper towel-lined plate to drain, then crumble into bite-sized chunks.
In a small bowl, whisk together BBQ sauce, mayonnaise, apple cider vinegar, yellow mustard, garlic powder, and black pepper until smooth and creamy.
In a large mixing bowl, combine the cooled pasta, crumbled bacon, diced red onion, diced celery, and shredded cheddar cheese. Toss gently.
Pour the BBQ dressing over the pasta mixture. Gently fold to coat every noodle, using about ¾ of the dressing. Adjust consistency with a teaspoon of water if too thick.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, ideally 2-4 hours, to allow flavors to meld.
Before serving, stir the salad well. If it looks dry, add a splash of milk or water to loosen. Taste and adjust salt and pepper if needed. Serve chilled or at room temperature.

Notes

For best flavor, make the salad ahead of time and let it chill for 2-4 hours. Use full-fat mayonnaise for the best texture and emulsion. Shred your own cheese to avoid anti-caking agents. Do not freeze this salad as the mayo and cheese will separate.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1
Calories: 450
Sugar: 12
Sodium: 600
Fat: 20
Saturated Fat: 6
Carbohydrates: 55
Fiber: 2
Protein: 12

Keywords: BBQ pasta salad, bacon pasta salad, cheddar pasta salad, summer side dish, cookout recipe, make ahead salad, smoky pasta salad