Summer is winding down, but that doesn’t mean you’re out of picnics and potlucks to attend. Yeah, neither are we. Try this AMAZING BBQ Ranch Pasta Salad. It’s got all the comfort and love of noodles, but the surprise of savory BBQ sauce and Ranch. As written, this recipe is vegan and gluten free.
We do use a very local ingredient in this, This is Vegan Foods Bleu Cheese Crumbles. You can mail order from TIVF, or just skip the ingredient. We haven’t run into ANY other brand that makes a bleu crumbling cheese like TIVF. Try it, if you can.
BBQ Ranch Pasta Salad
1 bag Tinkyada pasta spirals, cooked per directions and cooled
1 can kidney beans, rinsed
1 can black beans, rinsed
1 can chickpeas, rinsed
1/2 cup fresh parsley, minced
1/2 red onion, minced
1 can chopped tomatoes, drained
2 jarred roasted red peppers, drained and chopped
1 bag Beyond Meat or Gardein chicken strips, thawed and chopped
1 cup frozen corn, thawed and drained
1/2 cup vegan ranch salad dressing (Hampton Cree/Just, Daiya or Vegenaise brands)
1/4 cup Annie’s BBQ sauce
1 tsp. dried basil
1 tsp. dried oregano
1 Tbs. A1 sauce or vegan Worchestershire
splash sriracha, or to taste
1/2 block This is Vegan Foods Bleu cheese crumbles
Cook pasta per package directions and set aside to cool.
Mix together sauce ingredients in a bowl.
When pasta is room temp or chilled, add in kidney beans, black beans, chickpeas, fresh parsley, red onion, chopped tomatoes, roasted red peppers, Beyond Meat chicken strips and corn. Pour pre-made sauce on top and gently fold all ingredients together.
Top with smoked paprika and crumbled TIVF Bleu cheese. Serve cold.
Oh, here is that amazing vegan cheese – if you wanna see it up close and personal. We love it…