BBQ Macaroni Salad!

Submitted by Koechin Chef

"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! :-)"

 

• Ready In: 27mins
• Ingredients: 11
• Yields: 10 cups
• Serves: 8-10

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.