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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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. We 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 tablespoons of warm water to bring back its creamy texture. Ingredients:
most recipes for barbecue-flavored macaroni salad drown the pasta in ketchupy barbecue sauce, creating a salad that is much too sweet and sticky. here's what we discovered about how to produce a well-balanced smoky and spicy side dish. |
test kitchen discoveries |
a combination of mayonnaise and barbecue sauce is more effective than barbecue sauce alone, as the tang of the barbecue sauce is balanced by the neutral creaminess of the mayonnaise. |
this salad works best with a sweet, smoky-flavored barbecue sauce. |
if the salad sits and becomes dry, adding a little warm water will make it creamy again. |
table salt |
1 pound elbow macaroni |
1 red bell pepper , seeded and chopped fine |
1 rib celery , chopped fine |
4 scallions , sliced thin |
2 tablespoons cider vinegar |
1 teaspoon hot sauce |
1 teaspoon chili powder |
1/8 teaspoon garlic powder |
pinch cayenne pepper |
1 cup mayonnaise |
1/2 cup barbecue sauce (see note above) |
ground black pepper |
Directions:
1. 1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon 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 large bowl.
2. 2. Stir in bell pepper, celery, scallions, vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper, and let sit until flavors 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 covered and refrigerated for up to 2 days. Check seasonings before serving.)
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