About this recipe
This BBQ Ranch Pasta Salad is creamy, smoky, colorful, and easy to prep ahead. It is the kind of side dish that works for cookouts, potlucks, summer dinners, or any night when you want something simple but still full of flavor.
Ingredients
Pasta salad
- 3 cups cooked pasta, cooled (rotini, fusilli, shells, or bowties work well)
- 1 cup corn (canned, frozen thawed, or fresh cooked)
- 1 cup black beans (drained and rinsed)
- 1/2 cup red bell pepper (diced)
- 1/2 cup shredded cheddar cheese
- 2 tbsp green onions (sliced, optional)
BBQ ranch dressing
- 1/2 cup ranch dressing
- 3 tbsp BBQ sauce
- 1 tsp apple cider vinegar (optional, for brightness)
- 1/4 tsp black pepper
- 1 pinch kosher salt (to taste)
Equipment
Large Pot
Mixing Bowl
Colander
Whisk
Instructions
- 1
Cook and cool the pasta
Cook the pasta according to package directions until al dente. Drain, then rinse under cold water until cooled.
- 2
Mix the dressing
In a large mixing bowl, stir together the ranch dressing, BBQ sauce, apple cider vinegar if using, black pepper, and a pinch of salt until smooth and creamy.
- 3
Add the pasta and mix-ins
Add the cooled pasta, corn, black beans, diced red bell pepper, shredded cheddar cheese, and green onions if using to the bowl.
- 4
Toss until coated
Toss everything together until the pasta and vegetables are evenly coated in the BBQ ranch dressing.
- 5
Chill and serve
Cover and chill for at least 20 minutes before serving. Stir again before serving and add a small spoonful of ranch if the pasta salad needs loosening.
Tips
- Use short pasta: Rotini, fusilli, shells, or bowties hold the creamy dressing better than long pasta.
- Cool the pasta first: Rinsing the pasta under cold water helps stop the cooking and keeps the dressing from soaking in too quickly.
- Stir before serving: Pasta salad thickens as it chills, so give it a good stir before serving.
Substitutions
- Swap the beans: Use pinto beans or kidney beans instead of black beans.
- Make it spicier: Add diced jalapeños, chili powder, hot sauce, or spicy BBQ sauce.
- Add protein: Stir in cooked chicken, bacon, or diced turkey for a more filling pasta salad.
Storage
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezer: Freezing is not recommended because the creamy dressing and pasta texture can change. Make-ahead note: Make it a few hours ahead for best flavor. Add a little extra ranch before serving if needed.
Nutrition
- Serving Size
- Calories
- 365
- Protein
- 11g
- Carbohydrates
- 48g
- Fat
- 15g
- Fiber
- 6g
- Sugar
- 6g
- Sodium
- 520mg
FAQ
Can I make BBQ Ranch Pasta Salad ahead of time?
Yes. It is a great make-ahead side dish. For best texture, make it a few hours ahead and stir before serving.
Can I use bottled ranch dressing?
Yes. Bottled ranch works well and keeps this recipe quick and easy.
What kind of BBQ sauce works best?
Use a BBQ sauce you already like. A smoky or slightly sweet sauce works especially well with the ranch dressing.
Recipe Card
BBQ Ranch Pasta Salad
A creamy BBQ ranch pasta salad with corn, black beans, red pepper, cheese, and smoky ranch dressing.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 45 min
- Servings
- 6
- Category
- Cookout Side Dishes
- Cuisine
- American
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Pasta salad
- 3 cups cooked pasta, cooled (rotini, fusilli, shells, or bowties work well)
- 1 cup corn (canned, frozen thawed, or fresh cooked)
- 1 cup black beans (drained and rinsed)
- 1/2 cup red bell pepper (diced)
- 1/2 cup shredded cheddar cheese
- 2 tbsp green onions (sliced, optional)
BBQ ranch dressing
- 1/2 cup ranch dressing
- 3 tbsp BBQ sauce
- 1 tsp apple cider vinegar (optional, for brightness)
- 1/4 tsp black pepper
- 1 pinch kosher salt (to taste)
Instructions
- Cook and cool the pasta: Cook the pasta according to package directions until al dente. Drain, then rinse under cold water until cooled.
- Mix the dressing: In a large mixing bowl, stir together the ranch dressing, BBQ sauce, apple cider vinegar if using, black pepper, and a pinch of salt until smooth and creamy.
- Add the pasta and mix-ins: Add the cooled pasta, corn, black beans, diced red bell pepper, shredded cheddar cheese, and green onions if using to the bowl.
- Toss until coated: Toss everything together until the pasta and vegetables are evenly coated in the BBQ ranch dressing.
- Chill and serve: Cover and chill for at least 20 minutes before serving. Stir again before serving and add a small spoonful of ranch if the pasta salad needs loosening.
