BBQ Kraut Pasta Salad
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
For the Dressing:
1 cup mayonnaise
2 tbsp. apple cider vinegar (white vinegar will also work)
½ cup BBQ sauce
½ tsp. garlic powder
1 tsp. chili powder
1 tsp. paprika
¼ tsp. cayenne, or to taste (optional)
¼ tsp. salt, or to taste
¼ tsp. black pepper, or to taste
For the Pasta Salad:
1 lb. dry short cut pasta (such as rotini, macaroni, or penne)
1 small red bell pepper, diced (about ¾ cup)
½ small red onion, diced (about ¾ cup)
2 celery ribs, diced (about ¾ cup)
1 cup frozen corn (drained canned corn will also work)
½ cup chopped fresh parsley leaves
1 16 oz. jar Frank’s Sweet & Smoky BBQ Kraut, drained
Instructions
- First, make the dressing. Add all of the dressing ingredients to a small mixing bowl. Whisk until everything is smooth and well combined. Set aside.
- Next, cook the pasta according to package directions. When the pasta is done, immediately drain and rinse with cold water. Drain well again.
- Add the pasta to a large mixing bowl, followed by the red bell pepper, red onion, celery, corn*, parsley, and Frank’s BBQ Kraut. Using a wooden spoon or spatula, fold in until everything is combined.
- Pour the dressing over the pasta salad and gently mix until everything is well coated.
- Serve immediately or cover and place in the refrigerator until ready to eat. The dressing and all of the salad ingredients can also be prepped ahead of time and then mixed together when you are ready to serve!
NOTE: The corn can be added directly to the salad while still frozen. It will thaw once everything is mixed together with the dressing.
