BBQ Macaroni Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/8 teaspoon garlic powder
- 1 teaspoon hot sauce
- 2 tablespoons cider vinegar
- 1 teaspoon chili powder
- 1 pound elbow macaroni
- 1 celery rib finely chopped
- pinch of cayenne pepper
- 8-12 ounces turkey kielbasa diced
- 1 red bell pepper seeded and finely chopped
- 4 green onions sliced thinly
- 1 cup low-fat mayonnaise
- 1/2 cup bbq sauce (i used my favorite homemade recipe)
- Carbohydrate 45.67263127238 g
- Cholesterol 9.79999999999998 mg
- Fat 10.195721848375 g
- Fiber 2.18841324399323 g
- Protein 7.817486881 g
- Saturated Fat 1.6247557956125 g
- Serving Size 1 1 Serving (102g)
- Sodium 209.67943235836 mg
- Sugar 43.4842180283867 g
- Trans Fat 0.819301750325 g
- Calories 307 calories
In a large nonstick skillet, heat 1 teaspoon canola oil over medium heat until shimmering. Add the chopped turkey kielbasa and cook until browned, about 5 minutes. Transfer the meat to a paper towel-lined plate and let it cool slightly before using in the recipe.In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon salt and the macaroni and cook until nearly tender, about 6 minutes. Drain the pasta in a colander and rinse with cold water until cool, draining again briefly. Transfer the moist pasta to a large bowl.Stir in the kielbasa, bell pepper, celery, green onions, vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper. Let the pasta sit for about 5 minutes to absorb the flavors. Stir in the mayonnaise and barbecue sauce. Season with salt and pepper to taste and serve. The salad can be covered and refrigerated for up to 2 days. Check the seasonings before serving and stir in a few tablespoons of warm water before serving, if needed to bring the salad back to it’s creamy texture.
