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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I think this came from Cook's Ilustrated? It is one of the best Macaroni salads I have tasted in a long time. Served it in one of my cooking classes and they will all be making it for the 4th of July! :-) Though I would share it here.This is our New Potato Salad Alternative! :-) Ingredients:
1 lb elbow macaroni |
1 red bell pepper, diced |
2 celery ribs, diced |
4 green onions, sliced thin |
2 tablespoons apple cider vinegar |
1 teaspoon hot sauce |
1 teaspoon chili powder |
1/8 teaspoon garlic powder |
1 cup mayonnaise |
1/2 cup barbecue sauce |
ground black pepper |
Directions:
1. Bring 4 quarts of water to boil with 1 T salt.
2. Add noodles and cook al dente. Drain and rinse with cold water until cool. You want the pasta still moist, but not wet.
3. stir in the veggies. ( on the onions use the green parts too.).
4. Combine the remaining ingredients to make the dressing.
5. NOTE:*The best BBQ Sauce for this is: Bull's Eye Origonal! It is a little sweet and not overpowering.
6. Toss the pasta with the dressing.
7. The salad can be refrigerated for 2 days. If it seems too dry add 2-3 T of warm water and toss well to make it creamy again.
8. **To take it to a pic-nick put your cold pasta in a large zip-lock. Put a little water in a little zip lock and put it right in the bag too. When ready to serve add the water to moisten the pasta! :-) Carry the dressing in separate container and toss just before serving.
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