So, you know me…I love pasta salads.
I love them for lunch. I love them for sides. I love them for light suppers. I just love them. Typically, I’ll make one on a Sunday afternoon, pop it in the fridge and then enjoy it for lunch the next week. That’s the beauty of a pasta salad…it keeps fresh for days. This particular ones has a little BBQ flavor, a little ranch and a whole lot of goodness. You’ll love it!
This recipe serves four as a meal or more as a side.
1 pound of pasta (I used a whole wheat elbow)
1 cup of your favorite BBQ sauce
1/2 cup mayonaise
1 (1 oz) packet of dry ranch seasoning mix
1 (15 oz) can of black beans, rinsed and drained
1½ cups fresh corn kernels
1 pint of cherry tomatoes, halved
about 6 green onions, chopped
chopped cilantro to garnish
Bring a large pot of water up to a boil over medium-high heat. Drop your pasta and cook just shy of al dente (about 5 or 6 minutes). Remove from heat, drain and then run cold water over the pasta to cool it down and stop the cooking process. Drain all of the water from the pasta and reserve.
Meanwhile, whisk together your BBQ sauce, mayo and ranch seasoning mix in a small bowl. Pour this mixture down over your cooled pasta and toss together until everything is lightly coated. Next, stir in your black beans, corn, tomatoes and green onions. Stir in as much cilantro as you like. Toss everything together, cover and refrigerate at least four hours (up to 3 days!).
When you’re ready to serve, remove from fridge, toss just a bit and perhaps add in a touch more cilantro.
That’s it! Such a delicious pasta salad!