You’ll Need
For the Pasta
300g dried fusilli or penne pasta
6 rashers smoked streaky bacon, cooked until crisp and chopped
100g mature cheddar, diced
100g sweetcorn
3 spring onions, finely sliced
3 tbsp diced gherkins
2 tbsp finely diced red onion
Smokehouse Ranch Dressing
4 tbsp mayonnaise
3 tbsp sour cream
1 tbsp smoky BBQ sauce
1 tsp Dijon mustard
1 tsp apple cider vinegar
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
Freshly cracked black pepper
To Finish
Fresh chives, chopped
Crispy bacon crumble
Extra grated cheddar
Optional but dangerous
Crispy fried onions
Jalapeño slices
Hot honey drizzle
Dill pickle slices
BBQ pulled chicken
Method
Cook the pasta according to the packet instructions until just tender.
Drain, rinse under cold water and allow it to cool completely.
While the pasta cools, whisk together the mayonnaise, sour cream, BBQ sauce, Dijon mustard, apple cider
vinegar, smoked paprika, garlic powder, onion powder and cracked black pepper until smooth.
Add the cooled pasta to a large bowl.
Fold through the crispy bacon, mature cheddar, sweetcorn, diced gherkins, red onion and spring onions.
Pour over the smokehouse ranch dressing.
Mix gently until everything is evenly coated.
Chill for 20–30 minutes to let the flavours come together.
Spoon into serving bowls or individual pots.
Finish with chopped chives, crispy bacon crumble, extra cheddar and any optional toppings.
Serve chilled alongside ribs, brisket, burgers, grilled sausages or smoked chicken.