Follow these steps for perfect results
Elbow Macaroni
uncooked
Barbecue Baked Beans
undrained
Celery
sliced
Red Onion
coarsely chopped
Bell Pepper
finely chopped
Herb Vinaigrette
bottled fat-free
Basil
chopped fresh
Parsley
sprigs
Cook macaroni according to package directions.
Drain the cooked macaroni well.
Cover and refrigerate the macaroni until chilled.
Combine the chilled macaroni, barbecue baked beans, sliced celery, chopped red onion, chopped bell pepper(s), vinaigrette, and chopped basil or parsley in a large bowl.
Cover the salad and let stand for at least 15 minutes to allow flavors to blend, or refrigerate for up to 4 hours.
Garnish with basil or parsley sprigs before serving.
Expert advice for the best results
For a creamier salad, add a dollop of mayonnaise or sour cream.
Adjust the amount of vinaigrette to your liking.
Add other vegetables such as corn or diced tomatoes.
Everything you need to know before you start
10 minutes
Can be made up to 4 hours in advance.
Serve in a large bowl or individual ramekins. Garnish with fresh basil or parsley.
Serve as a side dish at a barbecue or potluck.
Enjoy as a light lunch or snack.
Pairs well with the smoky and tangy flavors.
A crisp rosé complements the salad's freshness.
Discover the story behind this recipe
Popular at summer barbecues and potlucks.
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