LOUISVILLE, Ky (WDRB) -- Kroger Chef Paul Dowell demonstrates how to make a delicious Red, White & BBQ Pasta Salad.

Red, White & BBQ Pasta Salad
1-16 oz pkg.     Private Selection Cavatappi Pasta (cooked/shocked/drained)
8 lrg.    Radish (trimmed & sliced thin)
4 ear tray pack    Sweet Corn on the Cobb (kernels cut off cobb)
1 pint pkg.     Roasted & Marinated Tomatoes (from olive bar)
1-12 oz. pkg.    Private Selection Center Cut Bacon (cooked crisp & chopped)
1 cup    Hellman's Mayonaisse
2/3 cup    Eli's BBQ Sauce
1    Lemon (juiced)
1 tsp.    Crushed Red Pepper
1 tsp.    Private Selection Cracked Peppercorn Seasoning
1-8 oz. wedge    Robusto Gouda (rind trimmed & shredded)

Combine pasta, radish, tomatoes & bacon in a large bowl.
In a small bowl combine mayo, BBQ sauce, lemon juice, crushed red pepper & peppercorn seasoning.  Mix well until blended.
Pour dressing over salad & toss together to coat well.  Refrigerate until ready to serve.  Great to serve on a for your Memorial Day get together or anytime!

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