1 package (12 ounces) bowtie or farfalle pasta
1/2 cup corn
1/2 cup (1 small) chopped Roma tomato
2 stalks celery
Heaping 1/2 cup cubed cheddar cheese
1/2 of 1 container Lloyd's Barbecue Tubs -- original BBQ pulled pork
Salad "Dressing":
2/3 cup mayonnaise
1/3 cup high quality BBQ sauce
2 tablespoons apple cider vinegar
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
Pinch cayenne pepper, optional
Salt and pepper, to taste
Optional: chopped parsley leaves
INSTRUCTIONS
Full recipe from : yummly.com
Cook the pasta according to package directions.
While the pasta is cooking prep the veggies/other salad additions: drain and rinse the canned corn, chop a roma tomato, slice the celery, and cube cheddar cheese pieces. Toss together in a large bowl with the pulled pork. (Adjust quantity to personal preference - add as much or as little as you want of the pork - we used just over half of the container but you may want more or less.)
In another small bowl, whisk together the mayo, BBQ sauce, apple cider vinegar, chili powder, garlic powder, cayenne pepper, salt and pepper. Whisk until well combined.
Stir in with the rest of the salad ingredients.
Drain the pasta and rinse in cold water until the pasta is cold. Allow to thoroughly dry before adding it to the other ingredients.
Add the pasta and mix everything together. Cover tightly and place in the fridge until ready to eat. (You can eat it right away, but it's better chilled for at least 30 minutes. The longer it chills the more the flavors meld, but don't chill longer than a few hours. Best eaten the same day.)
