Recipe courtesy of Calabasas Custom Catering
Episode: Weekend BBQs
1 hr 15 min
(includes cooling time)
20 min
2 quarts


  • 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 


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.

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.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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