Directions:
- 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.
- 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.
- Stir in mayonnaise and barbecue sauce and let sit until salad is no longer watery, about 5 minutes.
- Stir in cheddar cheese.
- Season with salt and pepper and serve. (The salad can be covered and refrigerated for up to 2 days. Check seasonings before serving.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 321.21 Kcal (1345 kJ) | ||
| Calories from fat | 151.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.88g | 26% | |
|---|---|---|---|
| Cholesterol | 15.24mg | 5% | |
| Sodium | 305.27mg | 13% | |
| Potassium | 169.62mg | 4% | |
| Total Carbs | 35.35g | 12% | |
| Sugars | 6.38g | 26% | |
| Dietary Fiber | 1.82g | 7% | |
| Protein | 7.17g | 14% | |
| Vitamin C | 21.2mg | 35% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 9.7mg | 54% | |
| Calcium | 70.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 267.99 Kcal (1122 kJ) | ||
| Calories from fat | 126.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.08g | 26% | |
|---|---|---|---|
| Cholesterol | 12.72mg | 5% | |
| Sodium | 254.69mg | 13% | |
| Potassium | 141.52mg | 4% | |
| Total Carbs | 29.5g | 12% | |
| Sugars | 5.32g | 26% | |
| Dietary Fiber | 1.52g | 7% | |
| Protein | 5.98g | 14% | |
| Vitamin C | 17.7mg | 35% | |
| Vitamin A | 0.5mg | 21% | |
| Iron | 8.1mg | 54% | |
| Calcium | 59mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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