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Ingredients
| macaroni: 1 lb |
| red bell pepper: 1 pepper (diced) |
| celery: 2 stalks (diced) |
| green onions - spring or scallion: 4 whole onions (sliced thin) |
| apple cider vinegar: 2 Tbl |
| hot sauce: 1 tsp |
| chili powder: 1 tsp |
| garlic powder: 1/8 tsp |
| regular mayonnaise: 1 cup |
| barbecue sauce: 1/2 cup |
| black pepper |
BBQ Macaroni Salad!
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
12 min -
Servings
10 serving(s)
Tags
- Bring 4 quarts of water to boil with 1 T salt.
- Add noodles and cook al dente. Drain and rinse with cold water until cool. You want the pasta still moist, but not wet.
- stir in the veggies. ( on the onions use the green parts too.).
- Combine the remaining ingredients to make the dressing.
- NOTE:*The best BBQ Sauce for this is:"Bull's Eye" Origonal! It is a little sweet and not overpowering.
- Toss the pasta with the dressing.
- 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.
- **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.