With Easter behind us and Spring upon us, I can’t think of a better way to begin BBQ season than with great side dishes. This weekend we’re headed to compete in the BBQ contest at Southaven Springfest – for us, a big 3-day BBQ to enjoy all the smoked meats and company with new and old friends. And, hopefully, Uncle Feol’s BBQ will get a top-10 call at the awards on Saturday night. No matter what, I’ll definitely be bringing some side dishes!

One thing I know about salad dishes, whether they are lettuce based or not, is that the best ones always have a variety of colors and textures. Hearty pasta, crisp veggies, chewy bacon bits, and crunchy seeds all come together to make a great bite. The mix of colorful vegetables make it a beautiful and enticing dish for any buffet table. And the great thing is that you can mix it up, use what you have, and really make it your own. Think about the pasta-bilities! Maybe you could find some of your ingredients at the Hernando Farmers Market this Saturday!

One way I’ve changed my recipes in recent years is “upgrading” our ingredients to healthier versions of the ones we love. This recipe uses chickpea pasta (now found at nearly every grocery store). Unless you are a die-hard pasta connoisseur, it’s really hard to tell any difference taste-wise. This one change makes the dish gluten-free and grain-free, plus it has fewer carbs and more protein. Another way you can make this dish healthier is by switching to avocado oil mayonnaise and a ranch dressing without soybean and/or canola oil. Those oils can be inflammatory and contribute to a number of health issues. If you want to dive into that topic, read the eye-opening book “The Big Fat Surprise” by Nina Teicholz.

Recipe notes: You can absolutely season with salt, pepper and garlic powder. Or you can try a “rub” like an SPG rub, Uncle Feol’s steak seasoning, or Heath Riles Garlic Jalapeno. It takes the work out of measuring multiple seasonings and lets you just shake on the flavor. BBQ rubs are my go-to in the spice cabinet!

Perfect Pasta Salad:

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Course Side Dish

Cuisine American

Ingredients

  

• 1 8 oz. package of chickpea pasta plus 1 Tbsp olive oil
• 3 slices of bacon – cooked cooled, and chopped
• 1 cup cherry tomatoes halved or quartered
• 1 cup orange chopped orange bell pepper about 1 medium
• 1 cup sliced mini-cucumber about 2
• ½ cup each mayonnaise and Ranch dressing (see notes)
• ½ cup crumbled feta cheese
• ½ cup pumpkin seeds or sunflower seeds
• 1 Tbsp. Italian seasoning
• Salt pepper, and garlic powder to taste (or Uncle Feol’s steak rub)

Instructions

 

• Cook pasta to “al dente” as directed on the box (don’t forget to salt the water). Drain and return to the pot. Drizzle with olive oil. Add remaining ingredients and mix thoroughly. Transfer to your favorite serving dish. Chill for at least 30 minutes. Serve and Enjoy!

Notes

You can absolutely season with salt, pepper and garlic powder. Or you can try a “rub” like an SPG rub, Uncle Feol’s steak seasoning, or Heath Riles Garlic Jalapeno. It takes the work out of measuring multiple seasonings and lets you just shake on the flavor. BBQ rubs are my go-to in the spice cabinet!