Ingredients
Scale
For the salad:
- 1 pound rotini or penne pasta
- 8 slices bacon
- 1½ cups shredded sharp cheddar cheese
- 1 (15 oz) can black beans, drained and rinsed
- 1½ cups corn kernels (fresh, frozen and thawed, or canned and drained)
- 1½ cups cherry tomatoes, halved
- 4 green onions, thinly sliced
- ¼ cup fresh cilantro, chopped (optional)
For the BBQ ranch dressing:
- ¾ cup mayonnaise
- ½ cup sour cream
- ¼ cup BBQ sauce (use your favorite smoky variety)
- 2 tablespoons ranch seasoning mix
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Cook the pasta in salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop the cooking. Let it drain completely while you prep everything else.
- Cook the bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate, let cool, then chop into bite-sized pieces.
- While the bacon cools, make the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, BBQ sauce, ranch seasoning, apple cider vinegar, smoked paprika, and garlic powder until smooth. Taste and add salt and pepper as needed.
- In a large mixing bowl, combine the cooled pasta, chopped bacon, cheddar cheese, black beans, corn, cherry tomatoes, and green onions.
- Pour the dressing over the pasta mixture and toss everything together until well coated. If using cilantro, fold it in now.
- Cover the bowl and refrigerate for at least 1 hour before serving. This gives the flavors time to meld together. Give it a quick stir before serving, and add a little extra BBQ sauce or ranch if it seems dry.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
