yield: 8-10 SERVINGS

prep time: 15 MINS

cook time: 12 MINS

total time: 27 MINS

INGREDIENTS

• 8-12 ounces diced ribs or any other meats
• 1 pound elbow macaroni
• 1 red bell pepper, seeded and finely chopped
• 1 celery rib, finely chopped
• 4 green onions, sliced thinly
• 2 tablespoons cider vinegar
• 1 teaspoon hot sauce
• 1 teaspoon chili powder
• ⅛ teaspoon garlic powder
• Pinch of cayenne pepper
• 1 cup low-fat mayonnaise
• ½ cup BBQ sauce

INSTRUCTIONS 

• In a large nonstick skillet, heat 1 teaspoon canola oil over medium heat until shimmering.
• Add the chopped meat 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 meat, 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 its creamy texture.