BBQ Macaroni Salad

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10
Servings

20m
Prep Time

2h
Cook Time

2h 20m
Ready In

Recipe: #3150

November 27, 2011

Categories: Lunch, Salads, Side Dishes, Pasta, Vegetables, Onions, Peppers, Entertaining, Picnic, Summer, Stove Top more

recipe by:
Galley_Wench

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recipe by:
Galley_Wench

"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."

Original recipe yields 10 servings

Metric US

I've Tried It

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.