MacAroni with Corn Relish & Smoked Turkey

This pasta salad pairs smoked turkey with sweet corn and a tangy dressing that’s part barbecue sauce, part tomato sauce, and part red wine vinegar. The smoky turkey and the sweet-tart dressing are a natural match, and the corn adds pops of sweetness throughout.

The dressing gets whisked together separately: barbecue sauce, tomato sauce, chicken broth, red wine vinegar, and vegetable oil. It’s lighter than a mayo-based dressing and won’t get heavy sitting out at a cookout. The broth thins it just enough to coat the pasta without pooling at the bottom of the bowl.

Rotini spirals are the right call here. Those twists trap the dressing and hold onto the diced vegetables and turkey. Rinse the cooked pasta with cool water to stop the cooking and wash off excess starch so it doesn’t clump.

Sliced green olives scattered on top add a briny punch that ties the whole bowl together.

Pro Tips

• Make this a few hours ahead. The flavors develop as it sits in the fridge, and the pasta absorbs some of the dressing.
• If making ahead, reserve a little extra dressing to toss in before serving. Pasta absorbs liquid as it chills.
• Dice the turkey, celery, and red onion to roughly the same size for a uniform bite.

Variations

• Use smoked chicken instead of turkey if that’s more available.
• Swap barbecue sauce for chipotle in adobo (1 tablespoon) for a smokier, spicier kick.
• Add diced bell pepper for extra crunch and color.