When I did my index for this blog, I found several drafts for posts that I had not posted. This is one of those drafts. I made this for a barbecue last year, and the recipe seems to have gotten lost in the shuffle. I wanted to try a salad with a sort of barbecue dressing. Since pasta salad seems to be mostly a summer dish, I thought that I should get this one up.
You can, of course, add cooked meat or chicken to make this more of a main dish. Next time I make it, I think that I will add some cubed cheese.
8 oz. rotini or other pasta
1/2 c. chopped red pepper
2 ribs celery, chopped
1/3 c. chopped onion
1 can (15 oz.) pinto, kidney or black beans, drained and rinsed
1/4 c. quartered ripe olives
1 medium dill pickle, chopped
1/2 c. mayonnaise, reg. or low-fat
1/4 c. plus 2 T. barbecue sauce
1 T. cider vinegar
3/4 t. chili powder
1/2 t. cumin
1/4 t. garlic powder
pinch cayenne pepper
1/2 t. hot sauce
salt and pepper to taste
Cook pasta according to package directions. Drain and rinse with cold water. Place in a large mixing bowl. Add red pepper, celery, onion, beans, ripe olive, and dill pickle. Combine mayonnaise, barbecue sauce, vinegar, chili powder, cumin, garlic powder, cayenne pepper, and hot sauce in a small bowl. Mix well. Spoon over pasta mixture and mix in well. Salt and pepper to taste. Cover and chill several hours before serving. This is good with corn chips or the Cheese and Onion Nut Bread. Makes 4 servings.
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