A delightful twist on the classic BBQ macaroni salad, this recipe combines vibrant flavors and a creamy texture for a perfect summer dish.
Boil the pasta in a large pot of salted water until al dente, then drain and rinse with cold water.
Rinsing the pasta with cold water stops the cooking process and prevents sticking.
Combine the diced vegetables in a large mixing bowl.
Ensure the vegetables are evenly diced for a consistent texture.
Mix the mayonnaise, barbecue sauce, cider vinegar, chili powder, garlic powder, and cayenne pepper in a small bowl to create the dressing.
Taste the dressing and adjust the seasoning to your preference.
Combine the cooked pasta, vegetables, and dressing in the large mixing bowl, stirring until evenly coated.
Mix gently to avoid breaking the pasta.
Fold in the shredded cheddar cheese and chill the salad in the refrigerator for at least 30 minutes before serving.
Chilling allows the flavors to meld together for a better taste.
Serve the salad chilled as a side dish or main course.
Garnish with extra cheese or a sprinkle of fresh herbs for presentation.
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