Barbecue Macaroni Salad
Delicious alternative for the old fashioned macaronin salad.
Rate this recipe
4.5/5
(4 Votes)
Ingredients
- Table Salt
- 1 pound elbow macaroni
- 2 red bell peppers, seeded and chopped
- 2 ribs celery, chopped
- 4 scallions, sliced thin
- 2 tablespoons cider vinegar
- 1 teaspoon hot sauce
- 1 teaspoon chili powder
- 1/8 teaspoon garlic powder
- Pinch cayenne pepper
- 1 cup mayonnaise
- 1/2 cup barbecue sauce
- Ground black pepper
Details
Servings 8
Preparation
Step 1
Boil your elbow macaroni with 1 tablespoon table salt, until nearly tender about 5 minutes. Drain in colander and rinse with cold water, then drain once more briefly, so that pasta is still moist; transfer to large bowl.
Stir in your bell pepper, celery, scallions, vinear, hot sauce, chili powder, and cayenne pepper. Let sit until flavors are absorbed about 2 minutes. Stir in mayo and bbq sauce; let sit until no longer watery bout 5 minutes. Season with salt and pepper and serve.
This salad can be refrigerated for up to 2 days, just recheck seasonings. Also if it becomes dry, add 2 tablespoons warm water and mix.)
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