Description
A flavorful and creamy BBQ Pasta Salad combining tender elbow macaroni with crisp vegetables and a tangy, smoky barbecue mayonnaise dressing. Perfect for summer gatherings, potlucks, or as a refreshing side dish that can be served immediately or chilled.
Ingredients
Scale
Pasta
- 1 pound elbow macaroni
Vegetables
- 1 red bell pepper, finely chopped
- 1 celery rib, finely chopped
- 4 green onions, sliced thin
Dressing
- 2 Tbsp apple cider vinegar
- 1 tsp hot sauce
- 1 tsp chili powder
- ⅛ tsp garlic powder
- Pinch cayenne pepper
- 1⅓ cup mayonnaise
- ½ cup barbecue sauce
Instructions
- Cook the Pasta: Cook the elbow macaroni according to the package directions until al dente. Drain the pasta and rinse it thoroughly with cold water to cool it down and stop the cooking process. Drain well and transfer to a large mixing bowl.
- Prepare the Vegetables: Finely chop the red bell pepper and celery rib, and thinly slice the green onions. Add all these vegetables to the bowl with the cooled pasta.
- Make the Dressing: In a separate bowl, whisk together apple cider vinegar, hot sauce, chili powder, garlic powder, cayenne pepper, mayonnaise, and barbecue sauce until smooth and well combined.
- Combine and Season: Pour the dressing over the pasta and vegetables. Stir gently to coat everything evenly. Season the salad with salt and freshly ground black pepper to taste.
- Serve or Chill: The pasta salad can be served immediately for a fresh taste or covered and refrigerated for up to 2 days to allow the flavors to meld further.
Notes
- Use mayonnaise and barbecue sauce of your choice for varying sweetness or smokiness.
- You can add cooked, shredded chicken or chickpeas for added protein.
- Adjust the level of hot sauce and spices according to your heat preference.
- For best flavor, let the salad chill for at least 30 minutes before serving.
- This salad holds well for a couple of days refrigerated but is best consumed fresh.
