Ingredients:

  • 1 pound (450g) pasta (rotini, penne, or farfalle)
  • 8 slices bacon, cooked and crumbled
  • 1 cup (150g) sweet corn kernels (fresh, frozen (thawed), or canned (drained))
  • 1 pint (568g) cherry tomatoes, halved
  • 1/2 cup (50g) red onion, finely diced
  • 1/4 cup (10g) fresh parsley, chopped
  • 1/4 cup (10g) fresh chives, chopped
  • 1 cup (240ml) mayonnaise (full-fat for best flavour)
  • 1/2 cup (120ml) buttermilk (or milk with lemon juice)
  • 1/4 cup (60ml) BBQ sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and rinse with cold water.
  2. Cook bacon in a skillet until crispy. Drain and crumble. Alternatively, microwave bacon until crispy.
  3. Halve the cherry tomatoes, dice the red onion, and chop the fresh herbs.
  4. In a medium bowl, whisk together mayonnaise, buttermilk, BBQ sauce, vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper.
  5. In a large mixing bowl, combine cooked pasta, crumbled bacon, sweet corn, cherry tomatoes, and red onion.
  6. Pour the BBQ ranch dressing over the pasta mixture and toss gently to coat evenly.
  7. Cover and refrigerate for at least 30 minutes. Garnish with parsley and chives before serving.