BBQ Macaroni Salad

Submitted by Chef mariajane

"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."

 

• Ready In: 10mins
• Ingredients: 13
• Serves: 8-10

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).