Pasta salad with pulled pork in barbecue dressing

Votes: 1

How to Make - Pasta Salad with Pulled Pork in BBQ Dressing

Time: 20 min.
Complexity: easily
Servings: 6 - 8

The dressing for this salad uses barbecue sauce (the recipe is also below). You can make it in advance or use leftover sauce from cooking the meat. Mix some of the barbecue sauce with mayonnaise, vinegar, hot sauce, spices, finely chopped celery, and bell pepper. Then, dress the salad with cooked pasta and pulled pork (braised or grilled). It's a great way to use up leftover meat and sauce. The dish is filling, self-contained, and full of the multifaceted flavor of barbecue. Let it sit in the refrigerator before serving. Serve with soft drink.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salad

450 g fusilli pasta (spirals)
2 tablespoons apple cider vinegar
1 teaspoon hot sauce
0.5 tsp chili spice mix
1/8 tsp garlic powder
A pinch of cayenne pepper
1 cup mayonnaise
0.5 cup barbecue sauce (see recipe below)
1 red bell pepper, seeded and finely chopped
2 stalks celery, finely chopped
2 whole green onions, thinly sliced
200 gr. pulled pork
Chopped parsley leaves, for serving

Barbecue sauce

2 tbsp. ketchup
1 cup of water
0.5 cup apple cider vinegar
5 tablespoons light brown sugar
5 tbsp. granulated sugar
0.5 tbsp freshly ground black pepper
0.5 tbsp onion powder
0.5 tbsp. ground mustard
1 tbsp lemon juice
1 tbsp Worcestershire sauce

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork, fusilli spiral pasta, sweet pepper, celery, barbecue sauce, onion powder, garlic powder, chili seasoning, mustard powder, ketchup

Cooking the dish according to the recipe:

In a large saucepan, bring 4 quarts of water to a boil over high heat. Salt the water, add the pasta, and cook until tender, about 10 minutes. Drain in a colander and let cool, then transfer the pasta to a large bowl.
In another large bowl, combine vinegar, hot sauce, chili spice mix, garlic powder, cayenne pepper, mayonnaise, and barbecue sauce. Add the chopped vegetables and stir. Pour the barbecue sauce mixture over the pasta and mix well.

Place the pork on top, season with salt and pepper to taste. Cover and refrigerate until ready to serve, then sprinkle with parsley.

Barbecue sauce

Combine all ingredients in a medium saucepan. Bring to a boil, then reduce heat. Simmer, uncovered, stirring frequently, for 1 hour and 15 minutes.

Categories:

recipe / Summer dishes / Picnic / Backyard Recipes / Dinner / Festive dishes / May 1st / Salads / Salads with pasta and cereals / American cuisine / Patrick and Gina Neely