While I was curating content at work last week for a fitness client, I stumbled upon this blogger in Texas that LOVES BBQ. She had BBQ’d or had BBQ sauce on things I didn’t even know you should or could BBQ, including this pasta salad. So I made a few subs to this recipe to trim some sugar, but overall it was one of the most satisfying sides at our Memorial Day getaway. It could easily be a main dish if you add another protein or double the beans. This makes a shit ton of pasta salad, so if you think you are working with a big bowl, you should just size up. You can thank me later.
INGREDIENTS
16 ounces macaroni (I subbed orzo to avoid a trip to the store)
1 cup mayonnaise (I subbed vegan just mayo)
½ cup Stubbs Original Barbecue Sauce (I subbed for Sweet Baby Ray’s regular)
¾ cup Stubbs Spicy Barbecue Sauce (I subbed for Sweet Baby Ray’s spicy)
1½ teaspoons cider vinegar (I subbed white balsamic vinegar)
½ teaspoon cumin (I doubled)
¼ teaspoon smoked paprika (I doubled)
¼ cup sugar (I eliminated altogether – if you wanna add sweetness, try something like maple syrup – yum!)
2 cups corn (I blackened it over the stove quick from frozen)
2 cups black beans (if canned, be sure to drain them)
¾ cup diced onion (I eliminated for onion flavor, I subbed for 1/2 teaspoon onion powder)
½ cup diced green bell pepper (I eliminated)
½ cup diced yellow bell pepper
½ cup diced orange bell pepper
½ cup diced celery (I doubled)
¼ cup diced, roasted poblano pepper, optional (we subbed ancho chili powder 1/2 teaspoon)
The directions are simple. Cook the pasta, rinse, rinse, rinse. Add sauce ingredients to a bowl and whisk (bbq sauce, mayo, vinegar, all spices), then add all the components to the sauce. Pop in the fridge. The Restless Chipotle says store in fridge over night and eat the next day. I shoved it right in my pie hole as soon as I assembled, but noticed it did get better with age.
Original from: http://www.restlesschipotle.com/bbq-macaroni-salad/
Veg Bon Vivant 