| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound fusilli pasta
- 2 tablespoons apple cider vinegar
- 1 teaspoon hot sauce
- 1/2 teaspoon chili powder
- 1/8 teaspoon garlic powder
- Pinch cayenne pepper
- 1 cup mayonnaise
- 1/2 cup Neely’s BBQ Sauce, recipe follows
- 1 red bell pepper, seeded and chopped fine
- 2 ribs celery, chopped fine
- 2 whole scallions, sliced thin
- 8 ounces pulled pork
- Kosher salt and freshly ground black pepper
- Chopped parsley leaves, for garnish
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons sugar
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
Instructions
- Bring 4 quarts water to boil, in large pot, over high heat. Salt the water, add the pasta and cook until tender, about 10 minutes. Drain in a colander and allow to cool, then transfer to large bowl.
- In another large bowl, mix together vinegar, hot sauce, chili powder, garlic powder, cayenne pepper, mayonnaise and BBQ sauce. Add chopped vegetables and toss to coat. Pour BBQ dressing over pasta and mix well. Place the pork on top and season with salt and pepper, to taste. Cover and refrigerate until ready to serve, then garnish with parsley.
- In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 599 |
| Total Fat | 27 g |
| Saturated Fat | 5 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 3 g |
| Sugar | 29 g |
| Protein | 14 g |
| Cholesterol | 29 mg |
| Sodium | 783 mg |
Reviews
I make this all the time!! It is my husband’s favorite pasta salad. I have made it with leftover pulled pork or if I have leftover rotisserie chicken! It’s fantastic with both!! Love it, love it, love it!!!
Love this recipe!! Was easy and fast. I used everything except for the red peppers and scallions. I also used Guy’s Kansas City smoky and sweet barbecue sauce instead of making it.
Made twice. Second time so many changes don’t think you can consider same recipe. Used bottle bbq sauce (in the interest of time). Skipped cayenne and hot sauce because flavors not needed .Substituted sour cream for the mayo. Used leftover chicken breasts chopped into chunks (so much better than the pork for texture). Used red onion instead of scallions and used cilantro instead of parsley. Omitted the celery (just not needed for texture or flavor). Added 1 cup of cheddar cheese chunks. Essentially you get the flavors of a BBQ chicken pizza only with pasta instead of crust.
I did not enjoy this at all. My boyfriend thought it was ok but we ended up throwing away the left overs the same night. I made it as the recipe directed but thought it was ver acidic and lacked texture. It’s just a big mushball. I guess I should have realized since it’s pulled pork, noodles and some veggies. I tried to eat it with crusty bread to add texture but the flavor was just blah yuck. Thinking about it bothers me. My fiancé asked me why I wasn’t eating it just because it was already made and I told him it literally offended me
Great!
Delicious!!!!! Thank you so much
Really good!
Excellent! I made it for Mother’s Day and everyone loved it. Everyone continues to ask me to make it again.
This is delicious!
This is a meal in and of itself. Any meat can be used with it, and the taste is great.