BBQ Pasta Salad

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Nb persons: 10
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BBQ Pasta Salad adapted from Cook's Illustrated, Summer Grilling 2009
1 lb	elbow macaroni, or other pasta shape
	salt
1/2 cup	diced sweet onion
4	scallions, sliced thin
2 Tbs	cider vinegar
1 tsp	hot sauce, plus more for serving
1 tsp	chili powder
1/8 tsp	garlic powder
pinch	cayenne pepper
2 tsp	honey
1 cup	mayonnaise, (light is fine), or any combination of mayo and Greek yogurt to make 1 cup
2/3 cup	BBQ Sauce
3 ears of corn, cooked as desired (roasting or grilling is my method of choice), kernels cut off
1 1/2 cups	shredded sharp cheddar cheese
2 cups	quartered grape tomatoes

Bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta and cook until almost tender, about 5-7 minutes. Drain in a colander and rinse with cold water until cool, then drain briefly, so that the pasta is still moist. Transfer to a large bowl.

Stir in the onion, scallions, vinegar, hot sauce, chili powder, garlic powered, cayenne, and honey. Let sit until the flavors are absorbed, about 2 minutes. Stir in the mayonnaise and barbecue sauce, and sit unitl the salad is no longer watery, about 5 minutes. Gently stir in the corn, cheese, and tomatoes, season with salt and pepper as needed, and serve.

Salad can be covered and refrigerated for up to 2 days. If the salad becomes dry from sitting, stir in a few tablespoons of water or barbecue sauce just before serving.

Recipe uploaded with Shop'NCook for iPhone.

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