Recipe courtesy of Calabasas Custom Catering

Frantastic BBQ Macaroni Salad

  • Level: Easy
  • Total: 1 hr 15 min (includes cooling time)
  • Active: 20 min
  • Yield: 2 quarts
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Ingredients

Kosher salt

8 ounces elbow macaroni 

8 ounces rainbow bow tie (farfalle) pasta

2 cups canned corn, drained and rinsed

1 cup canned black beans, drained and rinsed 

1 cup chopped celery

1/2 cup canned diced Anaheim chiles, drained and rinsed 

1 1/2 cups heavy mayonnaise

1 cup barbecue sauce, sweet style recommended 

1 teaspoon chili powder 

1 teaspoon ground cumin 

1 teaspoon granulated garlic 

1 teaspoon Spanish paprika 

1 teaspoon granulated sugar 

Directions

  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.
  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.
  3. Cover the bowl with plastic wrap and refrigerate for 2 hours minimum before serving. 

Cook’s Note

This macaroni salad can be made a day ahead.

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