BBQ MACARONI SALAD
Serves 8 to 10
Try the sweet, smoky flavor of Texas Best or Bull's-Eye barbecue sauce here, but feel free to substitute your favorite. As the salad sits, it can become dry; just before serving, stir in a few tablespoons of warm water to bring back its creamy texture.
pound elbow macaroni
red bell pepper, seeded and chopped fine
rib celery , chopped fine
scallions , sliced thin
tablespoons cider vinegar
teaspoon hot sauce
teaspoon chili powder
teaspoon garlic powder
Pinch cayenne pepper
cup barbecue sauce (see note above)
1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain once more, briefly, so that pasta is still moist; transfer to large bowl.
2. Stir in bell pepper, celery, scallions, vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper, and let sit until flavors are absorbed, about 2 minutes. Stir in mayonnaise and barbecue sauce and let sit until salad is no longer watery, about 5 minutes. Season with salt and pepper and serve. (The salad can be covered and refrigerated for up to 2 days. Check seasonings before serving.)
Recipe from cookscountry.com - America's Test Kitchen, http://www.cookscountry.com/printrecipe.asp?recipeids=3559