Almost anything BBQ is a hit in our house, especially with Mike. BBQ chicken salad, pizza, quesadilla, he’s all over it. Don’t get me wrong, I love it too. But I want a healthier version of the flavors. Cue this BBQ Pasta that has been on almost a regular rotation in our house lately. It is versatile as well, with options to be served hot or cold. Even better!

Here is the recipe for the base, along with some different variations we’ve tried:

Ingredients (base):

• Pasta of your pick (Cam seems to enjoy the tube shaped ones or shells so we tend to go with those)
• Equal parts BBQ sauce and Greek yogurt – I use 1/4 c each for about 8oz of pasta
• Shredded cheddar cheese – 1/2 cup

*this 3 ingredient sauce combined me amazed me with how flavorful and delicious it is!

Directions (kind of):

• Boil and strain pasta according to package
• Mix BBQ sauce and yogurt together
• Add to pasta, along with cheese

Different ways to make it-

• Classic style (serve cold): Add corn – I put frozen corn in with the pasta about 2 minutes before it is done – and cubbed chicken, sauce, and cheese to pasta; let cool before adding diced cherry tomatoes, avocado, pickled red onions, and cilantro for a BBQ Chicken Pasta Salad (original recipe credit)
• Veggie loaded (serve warm): Once pasta, cheese, and sauce are combined, load up on the veggies – we used frozen corn, leftover broccoli, cut cherry tomatoes, and added cilantro + green onion on top (we could have added some black beans here too but I didn’t think about it!)

This dish is great for any potluck or outdoors event you go to – like camping! Just add the fresh herbs right before serving.