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Frantastic BBQ Macaroni Salad

Food Network Canada
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.

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