cookouts

Looking for an easy pasta salad recipe? This Southwestern Pasta Salad from Delish.com is the best!

Southwestern Pasta Salad

kosher salt

dry pasta,

corn kernels

black beans

c. shredded Cheddar

c. halved cherry tomatoes

avocados, diced

cilantro

c. Greek yogurt

olive oil

honey

apple cider vinegar

garlic,

Limes, juiced

jalapeño, chopped

tbsp. Taco Seasoning

In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and and cool, 5 minutes.

Meanwhile, make dressing: Whisk all ingredients together. Taste and add salt as desired.

Stir corn, black beans, cheese, tomatoes, avocados and cilantro in with pasta. Toss with dressing. Cover tightly and refrigerate 1 hour before serving.

I made this pasta salad today and it was delicious!! 
I made a few changes; 
12 ozs of bow tie pasta, not one pound; 
1 juiced lime, not 2; 
1/4 cup cilantro, not 1/3; 
omitted jalapeño pepper and used “hot” taco mix. 

KEEPER!!

The yogurt made the dressing sort of gritty and definitely too tart, even bitter.  It overpowered the other dressing ingredients.  In my opinion, it ruined the dressing and therefore the salad.  If you make this salad I suggest a substitution for the yogurt...maybe even an off-the-shelf southwestern salad dressing.

My first time trying this pasta salad and it amazing, I never did it before a lot of cutting and mixing but it was worth it ..  I’m also doing pasta salad but not with all of these ingredients,

Really disappointing. The greek yogurt base just didn't work well with the flavors, and overall wasn't great. I made less pasta than it called for with a full recipes' worth of dressing, and it still ended up too dry. Definitely wouldn't make again.

Just tried this, I read the reviews 1st and took into account the comments saying the flavor was bland and the salad was dry. I used twice the garlic and made the mistake of putting the avocado ( I only had one but halved the recipe) in the dressing! I was in a hurry and read the instructions too fast. Well....... it’s absolutely delicious! I did change a few things, I used 1 Tbs of taco seasoning and 1/2 Tbs of smoked chipotle powder and made the full amount of dressing for 1/2 the recipe. I only used a little more than 1/2 the dressing so I’m saving it for quesadillas tomorrow, it’s delicious, really.

This salad was terrible.  Made as written, except I omitted avocado.  Cilantro overpowered everything and it had an odd texture.  Took it to a potluck and no one ate more than a spoonful.   I threw the leftovers away!

This salad was much better the day after making it; letting the dressing settle made a difference. I used grilled corn on the cob in place of the canned corn. I also added crushed Dorito's once served. I will make again and serve the next day.

This was a delicious twist on a salad. Loved the flavors.

This is amazing!!!! I am definitely adding to my summer recipe collection.

Making this tomorrow  for a potluck I'm attending over the weekend. The recipe is easy and looks really yummy. Can't wait to try it and share it with friends.🍜

These beef ribs are perfectly tender, smoky, and insanely delicious! They&#39;re rubbed in a flavorful marinade then finished off with your favorite barbecue sauce. These easy beef ribs are cooked low and slow on either a charcoal or gas grill to fall-off-the-bone perfection!

Beef Ribs

beef ribs

chili powder

brown sugar (see Notes)

smoked paprika

garlic powder

onion powder

cumin

black pepper

salt

barbecue sauce

Mix all rub/marinade ingredients together in bowl, then pour over beef ribs and evenly coat. Cover ribs. Place in fridge to marinate for 1-2 hours.

Preheat grill to 250° Fahrenheit. Place ribs on grill over indirect heat.

Cover and cook for about 1 ½ hours, flipping every 20 minutes. Brush with barbecue sauce in last 10-20 minutes of cooking. Serve warm.

Baked in the oven until fall-off-the-bone tender, this foolproof recipe yields perfectly cooked ribs every time.

Beef Back Ribs in the Oven

beef back ribs

BBQ sauce (see Notes)

Preheat oven to 275° Fahrenheit. Line baking sheet with sheet of aluminum foil and set aside. Place 4 pounds beef back ribs on cutting board.

Add 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon black pepper to small mixing bowl. Mix until ingredients are well blended, then cover ribs with dry rub on all sides.

Place seasoned ribs on foil-lined baking sheet, bone-side up. Cover ribs with second sheet of foil and wrap edges of foil sheets tightly to seal foil around ribs. Note: see video below if unsure how to cover ribs.

Place baking sheet in oven and bake ribs bone-side up for 4 hours.

After 4 hours, remove ribs from oven. Unwrap ribs and discard aluminum foil. Drain any remaining fat from baking sheet, then return ribs to baking sheet with bone side facing down.

Brush ½ cup BBQ sauce on ribs, coating ribs thoroughly on all sides.

Set broiler to High. Place baking sheet approximately 6 inches below broiler and broil 3 to 5 minutes, or until skin of ribs is crispy and caramelized.

Carefully remove baking sheet from oven. Divide ribs into preferred portions and serve warm with desired sides.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1682988215/nsizxcd9tqcnrkrquu3g.mp4

These beef back ribs are insanely juicy and flavorful! Baked in the oven until fall-off-the-bone tender, this foolproof recipe yields perfectly cooked ribs every time. Finish these oven baked beef back ribs with a slathering of your favorite barbecue sauce and enjoy!

Oven-Roasted Beef Back Ribs

This keto BBQ sauce is sweet, smoky, and delicious on everything from ribs, pulled pork, chicken, to tofu. Sugar free and low carb, it&#039;s quick and easy to make, and it keeps well in the fridge! Oh, and we&#039;re from Memphis, so we know our barbecue!

Keto BBQ Sauce

tomato paste (no sugar added)

water

Brown Swerve

liquid smoke

fine sea salt

cayenne (optional, for extra heat)

hot sauce (optional,

Combine all ingredients in medium saucepan and whisk thoroughly. Bring mixture to boil, then reduce heat to medium. Simmer, uncovered, 10 to 15 minutes, or until slightly thickened. If mixture simmers too violently, reduce heat to medium-low.

Remove sauce from heat and serve immediately.

This is the ultimate chicken salad with grapes! Positively packed with flavor, thanks to red grapes, celery, green apple, green onion, and toasted pecans, this is the last chicken salad recipe you&#039;ll ever need. Quick and easy to make, it&#039;s perfect for entertaining, like for potlucks, brunches, or showers.

Chicken Salad with Grapes

chicken (cooked, shredded

red grapes (halved)

celery (sliced)

green apple (diced, optional)

onion

pecans (toasted

mayonnaise

salt (to taste)

In a large bowl, stir all ingredients together until well mixed. Serve immediately, or cover and let chill in refrigerator at least one hour for best flavor.

Delicious.  I recommend toasting the pecans...yum!

A sweet and easy cocktail, Hard Brazilian Limeade is sweet, tangy, and crazy refreshing made with sweetened condensed milk and served over ice with plenty of rum!

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Top Tags

Southwestern Pasta Salad

Beef Ribs

Beef Back Ribs in the Oven

Keto BBQ Sauce

Chicken Salad with Grapes

Hard Brazilian Limeade

Top 6 cookouts recipes from across the web

The most viewed cookouts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Southwestern Pasta Salad

Beef Ribs

Beef Back Ribs in the Oven

Keto BBQ Sauce

Chicken Salad with Grapes

Hard Brazilian Limeade

The most viewed cookouts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine