Directions for: Frantastic BBQ Macaroni Salad
Ingredients
Kosher salt
8 oz elbow macaroni
8 oz rainbow bow tie (farfalle) pasta
2 cups canned corn, drained and rinsed
1 cup canned black beans, drained and rinsed
1 cup chopped celery
cup canned diced Anaheim chiles, drained and rinsed
1 cups heavy mayonnaise
1 cup barbecue sauce, sweet style recommended
1 tsp chili powder
1 tsp ground cumin
1 tsp granulated garlic
1 tsp Spanish paprika
1 tsp granulated sugar
Directions
1. Fill a large pot with 1 gallon water. Add 2 tablespoons salt and bring to a rolling boil over high heat. Add the macaroni and the bow tie pasta and cook for 20 to 25 minutes, until soft. Drain the pasta and transfer to a bowl. Let cool to room temperature, about 30 minutes.
2. Add the corn, black beans, celery, Anaheim chiles, mayonnaise, barbecue sauce, chili powder, cumin, granulated garlic, paprika, sugar and 1 teaspoon salt to the pasta. Mix well.
3. Cover the bowl with plastic wrap and refrigerate for 2 hours minimum before serving.
Tips and Substitutions
Cook's Note
This macaroni salad can be made a day ahead.
Source and Credits
Recipe courtesy of Calabasas Custom Catering, Woodland Hills, CA
See more: Pasta, Salad, Side, Vegetables
Post a Comment
Post a Comment