This BBQ macaroni salad is a great summer side dish that comes together quickly! I served it alongside grilled chicken brats for a speedy Sunday lunch with friends, but this side dish would compliment any grilled meat.
The following serves 6: (compliments of Cuisine Lite and This Girl’s Gotta Eat):
- 1 and 1/2 cups dry whole wheat elbow macaroni
- 1 bag frozen corn kernels (about 2 cups)
- Half bag of fresh spinach
- 3/4 cup BBQ sauce (use whatever is your fav or whatever you have on hand)
- 1 Tbsp chili powder
- 1/4 cup chopped scallions
- Salt and pepper to taste
Cook macaroni to al dente, according to package directions. Add the corn and spinach to the same pot 2 minutes before pasta is done cooking. Strain pasta, corn and spinach, reserving some of the pasta-cooking water.
Add the BBQ sauce and chili powder to the pot. Stir in some of the pasta water, a few Tablespoons. Next, stir in the macaroni, corn and spinach to combine with the BBQ mixture. If the sauce looks too thick, add some more of the pasta water to thin it out. Season with salt and pepper to taste.
Top with scallions and serve. If making ahead of time, serve cold or at room temp….it’s a versatile side dish!