Ingredients
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12 oz pkg farfalle pasta
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1/2 cup mayonnaise
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1/2 cup plain Greek yogurt
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3 tbsp barbecue sauce
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1 tbsp yellow mustard
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1 tbsp Worcestershire sauce
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2 tsp hot sauce
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1/2 (1.25 oz) packet taco seasoning mix
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1 pint grape tomatoes
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3 green onions, trimmed
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1 (8 oz) pkg sharp yellow Cheddar cheese
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1 (15.5 oz) can black beans, drained and rinsed
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1/2 (12 oz) bag frozen sweet corn, thawed and drained
Steps
1
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water until cool.
2
Meanwhile, in a large bowl, whisk together the mayonnaise, yogurt, barbecue sauce, mustard, Worcestershire, hot sauce, and taco seasoning until smooth. Season with salt and pepper. Halve the tomatoes and thinly slice the green onions. Cut the cheese into ½-inch cubes.
3
To bowl with dressing, add cooked pasta, tomatoes, green onions, cheese, beans, and corn. Toss until evenly combined. Cover and chill until ready to serve, up to 6 hours.
Tips
Serve the pasta salad in small plastic cups with spoons as a fun portable appetizer for a crowd.
