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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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I like the sweet, smoky flavor of Texas Best or Bull's Eye barbecue sauce here, but feel free to substitute your favorite. As the salad sits, it can become dry; just before serving, stir in a few Tbsp. of warm water to bring back its creamy texture. Very, very tasty!! NOTE: I have found that Bull's Eye OLd West Hickory tastes simply delicious in this recipe. Ingredients:
table salt |
1 lb elbow macaroni |
1 red bell pepper, seeded and chopped fine |
1 celery rib, chopped fine |
4 scallions, sliced thin |
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 |
ground black pepper |
Directions:
1. Bring 4 quarts water to boil in large pot, Add 1 tablespoons 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 a large bowl.
2. Stir in bell peper, clelery, scallions, vinegar, hot sauce, chili powder, garlic powder, and cayenne peper. ad let sit until flavours are absorbed, about 2 minutes.
3. Stir in mayonnaise and barbecue sauce and let sit until salad is no longer watery, about 5 minutes. Season with salt and pepper and serve. (The salad can be cover and refrigerated for up to 2 days. Check seasonings before serving).
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