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.
