Directions:
- 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.
- 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.
- 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).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 349.85 Kcal (1465 kJ) | ||
| Calories from fat | 158.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.59g | 27% | |
|---|---|---|---|
| Cholesterol | 9.24mg | 3% | |
| Sodium | 312.84mg | 13% | |
| Potassium | 194.03mg | 4% | |
| Total Carbs | 41.52g | 14% | |
| Sugars | 7.24g | 29% | |
| Dietary Fiber | 2.06g | 8% | |
| Protein | 6.49g | 13% | |
| Vitamin C | 13.7mg | 23% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 6.6mg | 37% | |
| Calcium | 24.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 310.61 Kcal (1300 kJ) | ||
| Calories from fat | 140.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.62g | 27% | |
|---|---|---|---|
| Cholesterol | 8.2mg | 3% | |
| Sodium | 277.74mg | 13% | |
| Potassium | 172.27mg | 4% | |
| Total Carbs | 36.86g | 14% | |
| Sugars | 6.43g | 29% | |
| Dietary Fiber | 1.83g | 8% | |
| Protein | 5.76g | 13% | |
| Vitamin C | 12.2mg | 23% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 5.9mg | 37% | |
| Calcium | 21.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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