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Life Currents
Home » Loaded Southwestern BBQ Pasta Salad

Loaded Southwestern BBQ Pasta Salad

July 4, 2017 by Debi 3 Comments

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Loaded Southwestern BBQ Pasta Salad — an easy make ahead pasta salad that’s loaded with flavor, veggies, and fun! Your whole family will love it!

I made this pasta salad for a pool party we attended. I love the fact that this full flavored super yummy pasta salad doesn’t have mayo in it (as you know, I’m not a fan of mayo).

This would be great for a picnic, BBQ, pool party, or any summer get-together! It’s perfect for lunches as well; pack up some pasta salad and a tuna sandwich, and you’re brown bagging it in style!

Loaded Southwestern BBQ Pasta Salad -- an easy make ahead pasta salad that's loaded with flavor, veggies, and fun! Your whole family will love it!

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

This Loaded Southwestern BBQ Pasta Salad will be a big hit! Black beans, creamy BBQ dressing, all the southwestern veggies! Super yummy.

BBQ side dishes

This Loaded Southwestern BBQ Pasta Salad was a big hit!

Black beans, creamy BBQ dressing, all the southwestern veggies! Super yummy. And don’t forget to pin this recipe!

BBQ side dishes for a crowd

Looking for other great side dishes to take to a BBQ or summer party? Try my Skinny Avocado Ranch Pasta Salad, Mexican Street Corn Salad, Caribbean Corn, or Mexican Corn Salad.

What kind of pasta should I use?

Use any smaller pasta that you like. Macaroni, farfalle, fusilli, rotini, anything fun. Those multi colored pastas would be beautiful in this pasta salad too!

What kind of BBQ sauce should I use?

Use your favorite BBQ sauce for this make ahead summer side dish. I used a nice mesquite flavor BBQ sauce the first time I made this, it added a nice smokey flavor to the dish.

Maybe you like your BBQ sauce a little spicy, a little sweet, a little fruity, it’s all good. Use your favorite, the one you like the best!

pasta salad in a white bowl

Can I vary the recipe?

If you wanted to make this more of a main dish, you could throw some cooked shredded chicken into it. I’d also love some cut up sausages (veggie links for me please) tossed into it.

Want to use a different cheese? Go for it! Pepperjack, cotija, Monterey Jack cheese would all be lovely!

Toss in more veggies if you like as well!

pasta salad in a white bowl topped with cheddar cheese.

How to make this pasta salad

Quick cook the onions

I use a little quick cooking trick for the red onions so they aren’t so harsh and overpowering.

Just place them in your strainer or colander, drain the boiling pasta water over the onions, and voila, easy softened onions!

cooked pasta with red onions in a strainer.

Mix up the remaining ingredients

black beans, red pepper, corn, sauce, and herbs in a bowl with a spoon.

In a separate bowl, mix the remaining ingredients. This can be done while the pasta cooks!

pasta salad all mixed together.

Allow the drained pasta to cool, and toss it in with the veggies and sauce. Top with additional cheese and herbs if desired.

Refrigerate the pasta salad until you’re ready to serve it.

close up on pasta salad.

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Loaded Southwestern BBQ Pasta Salad recipe
Don’t forget to pin this recipe!

Loaded Southwestern BBQ Pasta Salad Recipe

Loaded Southwestern BBQ Pasta Salad -- an easy make ahead pasta salad that's loaded with flavor, veggies, and fun! Your whole family will love it!

Loaded Southwestern BBQ pasta salad

Debi
Loaded Southwestern BBQ Pasta Salad — an easy make ahead pasta salad that’s loaded with flavor, veggies, and fun! Your whole family will love it!
5 from 2 votes
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Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 1 pound small shape pasta
  • ½ cup red onion , finely diced
  • ¾ cup BBQ sauce
  • ½ cup sour cream
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped fresh cilantro
  • ½ teaspoon coarse ground black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • 1 can black beans , drained and rinsed
  • 1 cup frozen corn , thawed
  • ½ red bell pepper , diced
  • ¾ cup shredded cheddar cheese

Instructions
 

  • Cook pasta according to package directions. While pasta cooks, place chopped red onion in the bottom of a strainer. Once pasta has cooked, pour the boiling water over the red onion through the strainer, and strain the cooked pasta. Place the drained pasta and red onion in a large bowl and allow to cool.
  • In a smaller separate bowl, stir together BBQ sauce, sour cream, chives, cilantro, pepper, onion powder, garlic powder, and thyme and pour over pasta. Toss to mix.
  • Add all remaining ingredients, and stir to combine. Garnish with additional shredded cheddar and chives or cilantro as desired. Refrigerate until ready to serve.

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!
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Filed Under: Budget, Lunch, Main Dish, Mexican Food, Salads, Side Dishes, Summer recipes Tagged With: appetizers, bbq, Cooking, dinner, Food, lunch, Meatless Monday, pasta, recipe, Snacks, appetizers, tailgating, southwestern, tailgating, vegetarian

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

Previous Post: « Basil Lime Sparkling Green Tea
Next Post: How to host the perfect summer picnic »

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Comments

  1. Cindy Sacchi

    August 10, 2017 at 8:04 am

    What, exactly, makes this “southwestern?” Because there’s no cumin, no chile, no oregano, nor any chipotle, and you’re using cheddar cheese, not Asadero or Cotija.

  2. Debi

    August 16, 2017 at 7:46 am

    Cindy, I didn’t realize that those were the only ingredients allowed in a southwestern recipe. *facepalm* If I had only known!

  3. Carri

    January 22, 2023 at 7:43 am

    5 stars
    Added chickpeas! 10/10.

5 from 2 votes (1 rating without comment)

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Hi! I’m Debi, the girl behind Life Currents, where I write about mainly healthy vegetarian dishes with some great desserts and other goodies mixed in! Read More >>>

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