Spicy BBQ Pasta Salad

by Erin

Don’t let the grill steal all the BBQ thunder at your next cookout, pair your grilled meats with a side of this spicy BBQ pasta salad with actual BBQ sauce in the mix.

Spicy BBQ Pasta Salad 1
I’m going to preface this recipe by saying I got a whopping 2 forkfuls before it disappeared. Here I was thinking I’d be eating this all week and then some friends came over to hang out and devoured it all. I guess I should take that as a compliment but dang it! Guess I’ll have to make more now huh? I’d invite you all over to cookout on Monday but I worry I won’t get any pasts salad again! Maybe I should take a hint and double this already large yield recipe. Take note if you’re making it for a party this weekend!

Spicy BBQ Pasta Salad 2

What made this pasta salad special is that is it BBQ inspired with True Made Foods BBQ sauce, grilled sausage, red bell pepper, corn, and colby jack cheese cubes. Thankfully I didn’t use the entire jar of True Made Foods BBQ sauce in the making and therefore have the ability to recreate it a second time. Their BBQ sauce is vegetable based BBQ and naturally sweetened, which cuts the added sugar in half without sacrificing on flavor. In an effort to keep up with the mindful ingredients I also used plain Greek yogurt instead of mayo or sour cream. In all honesty, I don’t even buy mayo or sour cream anymore, I always default to Greek yogurt.

Spicy BBQ Pasta Salad 3

I also threw in some of the True Made Foods Veracha hot sauce to spice things up but if you’re a bit timid, feel free to adjust the amount based on your taste preferences. And speaking of True Made Foods, did you know that they are founded by Veterans? What a great product to use in celebration of our nation’s independence! Get your hands on these products and more by entering the swag giveaway from all of the #CookoutWeek sponsors!

Spicy BBQ Pasta Salad 4

One year ago: Blueberry Coconut Muesli Bars

Two years ago: Red, White & Blue Sangria

Three years ago: Taco Bar with Carnitas: Mexican Pulled Pork


Serves 12


1 Tbsp unsalted butter

1 medium vidalia onion, chopped

1/4 tsp salt

1 tsp brown sugar

1 lb. preferred pasta shape

1 cup plain Greek yogurt

1/2 cup True Made Foods BBQ sauce

1 Tbsp (or to taste) True Made Foods Veracha hot sauce

1 Tbsp cider vinegar

2 cups fresh corn kernels

1 red bell pepper, diced

14 oz. cooked smoked sausage, sliced (omit for vegetarian)

8 oz. colby jack cheese, cubed

2 Tablespoons sliced green onion


  1. In a large skillet, add butter and melt over medium-low heat. Add onions and salt; stir until coated in butter. Cover and cook for 45 minutes, stirring every 5-10 minutes. After 45 minutes, stir in the brown sugar and let cook for 5 minutes more. Remove onions from heat and allow to cool.
  2. Boil noodles according to package instructions for al dente. Drain in a colander, rinse with cold water and drain again.
  3. In a large bowl, mix yogurt, BBQ sauce, and hot sauce. Add in drained noodles and all the chopped veggies and cheese.
  4. Stir well to combine and refrigerate for 4 hours.

Source: Adapted from Tasty Kitchen.

Disclosure: I was provided with complimentary product to be used as I saw fit for #CookoutWeek from the generous sponsors of this event.



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1 comment

Sweet Macaroni Salad May 10, 2021 - 11:06 am

[…] And the proof is in the pudding because this vat of mac salad did not last long at our BBQ party! But if you’re still not convinced, another great option is my BBQ pasta salad. […]


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