Prep Time
1h 15 min
Yields
2 servings
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Yields 2 quarts
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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
½
cup canned diced Anaheim chiles, drained and rinsed
1 ½
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
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directions
Notes
Cook's NoteThis macaroni salad can be made a day ahead.
Step 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.
Step 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.
Step 3
Cover the bowl with plastic wrap and refrigerate for 2 hours minimum before serving.