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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 12 |
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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:
1 lb elbow macaroni |
1 red bell pepper, seeded and chopped |
1 green bell pepper, seeded and chopped |
1/2 cup celery, chopped |
4 scallions, sliced thin |
3/4 cup sharp cheddar cheese, cubed (optional) |
2 tablespoons cider vinegar |
1 teaspoon hot sauce |
1 teaspoon chili powder |
1/8 teaspoon garlic powder |
1 pinch cayenne pepper |
1 cup mayonnaise |
1/2 cup barbecue sauce (see note above) |
salt & fresh ground pepper |
Directions:
1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes.
2. 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.
3. 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.
4. Stir in mayonnaise and barbecue sauce and let sit until salad is no longer watery, about 5 minutes.
5. Stir in cheddar cheese.
6. Season with salt and pepper and serve. (The salad can be covered and refrigerated for up to 2 days. Check seasonings before serving.).
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