BBQ Macaroni Salad
Servings
Prep Time
Cook Time
Ready In
Recipe: #3150
November 27, 2011
Categories: Lunch, Salads, Side Dishes, Pasta, Vegetables, Onions, Peppers, Entertaining, Picnic, Summer, Stove Top more
"Another Cook's Illustrated tested recipe, however I've added my own personal touch. They recommend the sweet, smoky flavor of Texas Best or Bull's-Eye barbecue sauce, but feel free to substitute your favorite. As the salad sits, it can become dry; just before serving, stir in a few tablespoons of warm water to bring back its creamy texture. Time indicated includes recommended cooling time."
Ingredients
Nutritional
- Serving Size: 1 (111.2 g)
- Calories 290
- Total Fat - 8.5 g
- Saturated Fat - 2.9 g
- Cholesterol - 16.4 mg
- Sodium - 445.9 mg
- Total Carbohydrate - 46.7 g
- Dietary Fiber - 4.3 g
- Sugars - 6.3 g
- Protein - 9.7 g
- Calcium - 101.7 mg
- Iron - 1.9 mg
- Vitamin C - 7.9 mg
- Thiamin - 0.2 mg
Step 1
Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain once more, briefly, so that pasta is still moist; transfer to large bowl.
Step 2
Stir in bell peppers, celery, scallions, vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper, and let sit until flavors are absorbed, about 2 minutes.
Step 3
Stir in mayonnaise and barbecue sauce and let sit until salad is no longer watery, about 5 minutes. Stir in cheddar cheese.
Step 4
Season with salt and pepper and serve. The salad can be covered and refrigerated for up to 2 days. Check seasonings before serving.
Tips & Variations
No special items needed.
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