BARBECUE MACARONI SALAD
My family loves a touch of barbecue sauce and ranch dressing in our mac salad. Not too much-just a hint of both makes this everyday salad something special. -Andrea Bolden, Unionville, Tennessee
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, barbecue sauce, ranch dressing mix, sugar, mustard, salt and pepper. In a large bowl, combine eggs, relish and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Drizzle with additional barbecue sauce if desired.
Nutrition Facts : Calories 449 calories, Fat 35g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 452mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 1g fiber), Protein 7g protein.
BBQ CHICKEN MACARONI SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Cook 8 ounces elbow macaroni as the label directs; drain and rinse under cold water. Whisk 1/3 cup each mayonnaise, sour cream and barbecue sauce, 2 tablespoons relish, 1 tablespoon yellow mustard and 1 teaspoon sugar in a large bowl. Add the macaroni, 2 cups cubed barbecue-flavored rotisserie chicken, 1 diced red bell pepper, 3 chopped celery stalks, 1/2 diced red onion and 1/4 cup chopped parsley. Season with salt and pepper and toss. Refrigerate at least 1 hour.
MACARONI SALAD FROM L&L HAWAIIAN BBQ
This simple macaroni salad recipe is served at the L&L Hawaiian BBQ chain. This recipe is from their cookbook by Eddie Flores, Jr.
Provided by Andtototoo
Categories Low Protein
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Bring water to a boil in a large pot or dutch oven.
- Add the dried elbow pasta and boil for 12 minutes or until cooked.
- Drain water and cool the pasta thoroughly.
- Combine all remaining ingredients and chill for at least 1 hour.
- [Notes: I always add salt to the pot of water so that the pasta is well seasoned. The onion in the macaroni salad at L & L Hawaiian BBQ is very small, more like minced. After dicing your onion, be sure and rinse it in cold running water to remove any bitterness. I never measure out the mayonnaise, just add enough until I am satisfied. The cookbook recommends using Best Foods or Hellman's mayonnaise. I often add 2-3 Tablespoons of milk right before serving to make sure that the pasta is moist enough. The original recipe adds one small can of oil based tuna (drained), but I haven't seen it added to the salad when I have ordered it. Some reviewers are commenting that the recipe is too salty and that the salt should be reduced, so please keep that in mind. I think that I just add to taste, but the 2 teaspoons is what is in the original recipe in the cookbook.].
- UPDATE May 2014: I checked with my local L&L Hawaiian BBQ and they do NOT put tuna in their macaroni salad, it is totally vegetarian.
Nutrition Facts : Calories 750.5, Fat 40.4, SaturatedFat 6, Cholesterol 30.6, Sodium 1632.5, Carbohydrate 87.2, Fiber 3, Sugar 10.6, Protein 11.2
BBQ PASTA SALAD
This is our favorite pasta salad recipe that we serve at our holiday barbecues. Crushed red pepper flakes give this salad its zip. To make it "kid friendly" or "senior friendly," just leave out the crushed red peppers. It can easily be refreshed by adding more dressing.
Provided by SHORECOOK
Categories Spinach Pasta Salad
Time 1h5m
Yield 10
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain into a sieve, run under cold water, and drain well.
- Combine pasta, spinach, pepperoni, Cheddar cheese, olives, Italian dressing, crushed red peppers, and garlic powder in a large bowl. Mix well. Sprinkle with Parmesan cheese and toss again.
- Cover and refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 418.2 calories, Carbohydrate 37.3 g, Cholesterol 36.6 mg, Fat 23.7 g, Fiber 2.4 g, Protein 15.7 g, SaturatedFat 7.9 g, Sodium 1275.9 mg, Sugar 3.8 g
BBQ MACARONI SALAD
Another Cook's Illustrated tested recipe, however I've added my own personal touch. They recommend the sweet, smoky flavor of Texas Best or Bull's-Eye barbecue sauce, 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. Time indicated includes recommended cooling time.
Provided by Galley Wench
Categories Low Cholesterol
Time 2h20m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- Stir in bell peppers, 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.
- Stir in cheddar cheese.
- Season with salt and pepper and serve. (The salad can be covered and refrigerated for up to 2 days. Check seasonings before serving.).
Nutrition Facts : Calories 279.9, Fat 8.9, SaturatedFat 1.3, Cholesterol 6.1, Sodium 292, Carbohydrate 43.3, Fiber 2.4, Sugar 3.9, Protein 6.8
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