BBQ Macaroni Salad
User Reviews
4.7
BBQ Macaroni Salad
Description
In this BBQ Macaroni Salad, diced turkey kielbasa is browned to add savory, smoky notes that contrast with the soft elbow macaroni cooked al dente. Mixed vegetables like red bell pepper, celery, and green onions contribute crispness and fresh flavors. The dressing combines low-fat mayonnaise with barbecue sauce and a blend of cider vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper, adding creaminess and a mix of tangy and spicy elements.
The salad is built by first tossing pasta with meat and vegetables, allowing flavors to meld briefly before folding in the dressings. Seasoning is adjusted with salt and pepper at the end. It benefits from chilling up to two days, with a stirring in of warm water optional before serving to adjust texture.
This salad pairs well with grilled meats or as part of a potluck spread for warm-weather meals. Variations can omit the kielbasa or substitute with deli ham or smoked sausage for different flavor profiles. It offers a flavorful twist on classic macaroni salad through the addition of barbecue sauce and spices, creating layered savory and spicy notes.
Ingredients
- 8-12 ounces kielbasa diced, turkey
- 1 pound elbow macaroni
- 1 red bell pepper seeded and finely chopped
- 1 celery finely chopped, rib
- 4 green onions sliced thinly
- 2 tablespoons cider vinegar
- 1 teaspoon hot sauce
- 1 teaspoon chili powder
- ⅛ teaspoon garlic powder
- Pinch cayenne pepper
- 1 cup mayonnaise low-fat
- ½ cup barbecue sauce
Instructions
- 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 its creamy texture.
Notes
- Substitute or omit turkey kielbasa according to preference; deli ham or smoked sausage can provide a different flavor.
- Use the provided homemade barbecue sauce or your preferred store-bought version.
- Stir in warm water before serving if the salad seems too thick after refrigeration to achieve desired consistency.
- Chill the salad up to two days; check and adjust seasonings before serving for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10 servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 383kcal | 19% |
| Carbohydrates | 56g | 19% |
| Protein | 14g | 28% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 27mg | 9% |
| Sodium | 924mg | 39% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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