Thursday, June 27, 2013

Barbeque Pasta Salad

1 pound fusilli pasta
2 tablespoons of apple cider vinegar
1 teaspoon hot sauce
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
Pinch of cayenne pepper
1 cup mayonnaise
BBQ 1/2 cup sauce, NEELY
1 red bell pepper, is established, and finely chopped
2 ribs celery, finely chopped
2 whole green onions, sliced ​​thin
8 ounces pork thrown
New Kosher salt and ground pepper
Chopped parsley leaves, for garnish
Bring 4 quarts water to a boil in a large saucepan over low heat. Salt water, add the pasta and cook until tender, about 10 minutes. In Colander Drain and leave to cool, then transfer to a large bowl.

Other large bowl, mix vinegar, hot sauce, chili powder, garlic powder, cayenne pepper, mayonnaise and barbecue sauce. Add the chopped vegetables and stir coat. Pour barbecue sauce over pasta and mix well. Place pork on top and salt and pepper to taste. Covered and ready to serve, then refrigerate until parsley garnish.

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