Ingredient amounts and entire recipe directions in recipe card below with print option!

Elbow macaroni – any brand is fine.

BBQ Sauce– We used Sweet Baby Rays BBQ sauce for this recipe

Mayo– Dukes of course!

Taco seasoning– I used the Old El Paso Taco Seasoning Mix but your favorite will work.

Frozen sweet corn, cooked and cooled– I love the steamer bags of frozen corn.

Black beans, drained and rinsed– I used the Food Lion brand

Serve and impress with this BBQ Taco Macaroni Pasta Salad that will be the star of any gathering. Its vibrant colors and enticing aroma will instantly draw everyone’s attention, while the extraordinary blend of flavors will keep them hooked. Whether you’re hosting a casual backyard barbecue or a sophisticated dinner party, this dish is sure to leave a lasting impression.

Can I Change The Pasta Shape?

Of course! We used elbow macaroni but these shapes will work as well:

• Penne
• Shell Pasta
• Wagon Wheels
• Fusilli
• Bowties

Keeping Leftovers?

This Pasta salad can be stored in an airtight container in the refrigerator for at least 2 days. After that, you may notice that the pasta salad starts to get a little dry.

More BBQ Recipes:

• Slow Cooker Dr. Pepper BBQ Chicken
• Sweet BBQ Orange Chicken
• Slow Cooker Apple Butter BBQ Chicken
• BBQ Chicken Cajun Pasta (Southwest Pasta)

More Pasta Salad Recipes:

• Chicken Caesar Pasta Salad
• Cold Ranch Pasta Salad
• Easy Greek Pasta Salad
• Summer Macaroni Salad with a Twist

BBQ Taco Macaroni Pasta Salad

BBQ Taco Macaroni Pasta Salad

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 12 minutes

Chill Time: 2 hours

Total Time: 2 hours 22 minutes

Incorporate this BBQ taco macaroni pasta salad into your next gathering and watch as your guests rave about the unique twist. With the perfect fusion of BBQ and tacos, it's an easy-to-make crowd pleaser that will leave everyone asking for the recipe. Don't be afraid to experiment with different ingredients and toppings to create your own personalized version. So, go ahead and give this surprising twist a try – your taste buds will thank you!

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Ingredients

• 16 ounce box elbow macaroni
• 1 cup BBQ Sauce
• 2 cups mayo
• 1 ounce packet taco seasoning
• 10 ounce bag frozen sweet corn, cooked and cooled
• 2 (15.25 ounce each) cans black beans, drained and rinsed

Instructions

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook according to package directions, about 12 minutes.
3. In a large bowl, combine the BBQ sauce, mayo, and taco seasoning. Stir well.
4. Add in sweet corn and black beans. Stir well.
5. Once pasta is cooked, drain and rinse with cold water.
6. Toss pasta into mayo mixture and stir to completely combine.
7. Chill in fridge at least 2 hours before serving.

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The post BBQ Taco Macaroni Pasta Salad appeared first on Shoppin' Buggy Recipes.

RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

My best friend and I send each other TikTok videos all the time. It could be a funny video, something crafty or a fantastic recipe like this one right here. About a week ago, she sent me a video of “LovelyNerdCreations” making a Greek Pasta salad on TikTok and although I can’t find the actual video on her TikTok account I can link to it and link to her LovelyNerdCreations ETSY shop to say THANK YOU for this fantastic pasta salad!

As soon as I saw her making it, I knew that I had to remake it for us. I did leave out the onion and peppers that she uses because my husband is allergic and I did swap out the chicken and cheese tortellini for just cheese tortellini.

The original recipe also called for salt, pepper and oregano, plus she used about 1/2 the amount of dressing that I used. I decided to leave out the extra seasonings and just use the Greek dressing for the seasoning but you can try it out and see what your tastebuds like.

Why You Should Make this Greek Pasta Salad…

• Perfect for anyone that loves GREEK salad dressing
• great pasta salad for cookouts because there is no mayo
• super easy to make

QUICK GLANCE AT INGREDIENTS for Greek Pasta Salad:

• 18 ounces tri colored refrigerated cheese tortellini
• 14 ounce can chopped artichoke hearts, drained
• 6.7 ounce jar sliced kalamata olives, drained
• 12 ounces grape tomatoes, halved
• 6 ounces crumbled feta
• 1 large clove garlic, minced
• 16 ounce bottle Ken’s Simply Vinaigrette Greek Dressing

What kind of dressing should I use for this Greek Pasta Salad?

I use Ken’s Simply Vinaigrette Greek Dressing or Ken’s Vinaigrette Greek Dressing to make this Greek pasta salad recipe. I haven’t tried it with any other Greek dressing, although there are other brands out there.

How to make Greek Pasta Salad:

Great Recipes to serve with this pasta salad

• Easy Herb Garlic Chicken Thighs
• Old Fashioned BBQ Hamburgers
• Air Fryer Corn on the Cob

More great pasta salad recipes

• Cold Ranch Pasta Salad
• Instant Pot Pasta Salad
• Ham and Cheese Pasta Salad – No Mayonnaise

Greek Pasta Salad

Greek Pasta Salad

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 5 minutes

Chill Time: 1 hour

Total Time: 1 hour 15 minutes

Greek Pasta salad is so easy to make and the perfect make ahead side dish! Cheese tortellini is tossed together with artichoke hearts, kalamata olives, garlic, tomatoes and feta before being mixed with Greek salad dressing for a tasty and simple recipe!

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Ingredients

• 18 ounces tri colored refrigerated cheese tortellini
• 14 ounce can chopped artichoke hearts, drained
• 6.7 ounce jar sliced kalamata olives, drained
• 12 ounces grape tomatoes, halved
• 6 ounces crumbled feta
• 1 large clove garlic, minced
• 16 ounce bottle Ken's Simply Vinaigrette Greek Dressing

Instructions

1. Bring a large pot of salted water to a boil.
2. Add cheese tortellini and cook according to package directions, normally about 6 minutes.
3. Once cooked, drain cheese tortellini and set aside to cool.
4. While cheese tortellini is cooling, add the chopped artichoke hearts, sliced kalamata olives, tomatoes halves and minced garlic to a large bowl and mix well.
5. Stir in feta and cooled tortellini.
6. Pour Greek dressing in and mix well. (You can start with half the bottle, mix and taste before adding all of it.)
7. Chill until ready to serve.

Notes

Can be stored in an airtight container in fridge for up to a week.

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

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The post Easy Greek Pasta Salad appeared first on Shoppin' Buggy Recipes.

RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

This might be one of the prettiest and easiest summer desserts that I’ve ever made!

Look, we’re not making things complicated with this dessert. It is hot, the kids are running wild and this is the kind of dessert we need to make for cookouts or end to a great summer meal.

Strawberry pie filling makes up the base of this cobbler (or crisp), it has a fantastically easy white cake mix type crumble on top and then it’s dotted with blueberries before being popped into the oven. Yes, I know, it is summer and we’re turning on the oven but it’s worth it. This cobbler will take a bit to cool, so I always make this the night before and let it cool overnight before serving. However, really it just needs time for the pie filling to cool and thicken a bit.

Why You Should Make this red, white and blue Patriotic Cobbler…

• great easy 4th of July Dessert
• Super simple summer time dessert
• Just a dump and bake type of recipe
• This fruit cobbler can be made with pretty much any pie filling

QUICK GLANCE AT INGREDIENTS for Strawberry Blueberry Crisp:

• 2 cans Strawberry Pie Filling (20 oz each)
• 1 box white cake mix (about 18 oz)
• 1 cup sugar
• 1/2 cup butter, melted
• Fresh Strawberries (for topping)
• Fresh Strawberries (for topping)
• Vanilla Ice Cream (for topping)

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How to make Patriotic Cobbler – Strawberry Blueberry Crisp:

I love to serve this with fresh blueberries, fresh strawberries and scoops of vanilla ice cream! This would also be great topped with homemade whipped cream or cool whip.

Frequently Asked Questions

More cobbler/crips recipes :

• Easy Peach Crisp
• The Best Apple Crisp
• Grandma’s Sweet Cherry Cobbler
• Pumpkin Cobbler

Patriotic Cobbler – Strawberry Blueberry Crisp

Patriotic Cobbler - Strawberry Blueberry Crisp

Yield: 9 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

This easy Patriotic Cobbler screams summer with this strawberries and blueberries! Strawberry Pie filling is topped with a cake crumble topping, dotted with fresh blueberries, baked and then served with fresh blueberries, fresh summer strawberries and vanilla ice cream.

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Ingredients

• 2 cans Strawberry Pie Filling (20 oz each)
• 1 box white cake mix (about 18 oz)
• 1 cup sugar
• 1/2 cup butter, melted
• 1/2 cup fresh blueberries
• Fresh Strawberries (for topping)
• Fresh Strawberries (for topping)
• Vanilla Ice Cream (for topping)

Instructions

Preheat oven to 350F.

Open cans of strawberry filling and pour them into a 9 x 13 cake pan.

In a bowl, combine the white cake mix, sugar and butter.

Mix until combined and crumbly.

Sprinkle crumble topping over strawberry pie filling.

Sprinkle or dot 1/2 cup fresh blueberries over top of crumble topping.

Bake in preheated oven for 35 minutes.

Let Cool before serving as pie filling will firm up as it thickens. Pie filling WILL BE VERY JIGGLY when it first comes out of the oven.

Notes

Pie filling WILL BE VERY JIGGLY when it first comes out of the oven.

Nutrition Information:

Yield: 9 Serving Size: about 1 cup
Amount Per Serving: Calories: 322Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 41mgSodium: 164mgCarbohydrates: 44gFiber: 1gSugar: 37gProtein: 2g

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

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The post Patriotic Cobbler – Strawberry Blueberry Crisp appeared first on Shoppin' Buggy Recipes.