Description
A quick and flavorful Barbecue Ranch Pasta Salad combining rotini pasta with a creamy ranch and smoky hickory BBQ sauce dressing, mixed with fresh vegetables like broccoli, zucchini, summer squash, spinach, and corn. Perfect as a refreshing side or light main dish served cold.
Ingredients
Pasta and Dressing
- 16 oz. rotini pasta, dry
- 1/2 cup Hidden Valley® Original Ranch® Dressing
- 1/4 cup Kingsford Original Smoked Hickory BBQ Sauce
Vegetables
- 2 cups broccoli, chopped
- 1 zucchini, chopped
- 1 summer squash, chopped
- 2 cups spinach
- 1/2 cup corn
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the rotini pasta according to the package directions until al dente. Drain the pasta and set aside to cool slightly.
- Mix Initial Dressing: In a large bowl, combine half of the ranch dressing and half of the hickory BBQ sauce. Toss in the warm pasta, stirring well to evenly coat each piece with the sauce base.
- Add Vegetables and Remaining Dressing: Add the chopped broccoli, zucchini, summer squash, spinach, and corn to the bowl with the pasta. Pour in the remaining ranch dressing and BBQ sauce, then gently fold all ingredients together until everything is thoroughly combined.
- Chill and Serve: Refrigerate the pasta salad for at least 30 minutes before serving to allow flavors to meld. Serve cold and enjoy this refreshing, tangy, and smoky pasta salad.
Notes
- For extra flavor, you can add cooked grilled chicken or bacon bits.
- Feel free to substitute vegetables based on seasonal availability.
- Make sure to rinse pasta under cold water after cooking to cool it quickly and prevent sticking.
- This salad can be prepared a day ahead and stored covered in the refrigerator.
- Adjust the amount of BBQ sauce or ranch dressing according to taste preference for smokiness or creaminess.
