You'll love this unusual bbq macaroni salad recipe! It's SO easy but so delicious that it's one of the first to disappear at potlucks. One reader even won a contest with it!!
Mix the mayonnaise, both BBQ sauces, vinegar, cumin, smoked paprika, and sugar.
Set aside.
If you happen to be grilling add the corn kernels to a mesh grill roasting pan and grill until some of the kernels start to brown. If you're not, don't worry about it.
Drain the corn and beans if they are canned.
Add the corn, black beans, onion, bell peppers, celery, and poblano if you're using it, to the macaroni in a large bowl.
Spoon the mayonnaise mixture over the top.
Gently stir and fold until the mayonnaise mixture covers everything.
Cover and chill overnight for the best flavor.
Notes
StorageYou can store this delicious macaroni salad in the refrigerator for about 4 days. Just cover the bowl with plastic wrap or place in an airtight container.It doesn't freeze well.Tips
Cook the pasta until it is tender, don't stop at a la dente. Trust me.
Once that pasta is cooked and drained you are going to add the crunchy vegetables, the corn, and the black beans.
The dressing is pretty spicy but you can adjust it by the ratio of spicy and sweet barbecue sauce that you use.
And, like most pasta salads, this is best if you make it the day before.
Taste before serving and if the macaroni soaked up too much dressing just stir in a little more BBQ sauce.