BBQ Kielbasa Pasta Salad

with Sweet Golden Mustard Barbecue Sauce
time: 30-60 minutes | serves: 1 to 4
  • 8-12 oz. turkey kielbasa, diced
  • 1 pound elbow macaroni
  • 1 red bell pepper, seeded and finely chopped
  • 1 celery rib, finely chopped
  • 4 green onions, sliced thinly
  • 2 tbsp apple cider vinegar
  • 1 tsp hot sauce
  • 1 tsp chili powder
  • 1/8 tsp garlic powder
  • 1 pinch of cayenne pepper
  • 1 cup low-fat mayonnaise
  • 1/4 cup Sweet Baby Ray's Sweet Golden Mustard Barbecue Sauce
  • 1/2 cup Sweet Baby Ray's Buffalo Wing Sauce
  • 1 tbsp salt
  • 1 tbsp canola oil
  • In a large nonstick skillet, heat 1 teaspoon canola oil over medium heat until simmering.
  • Add the chopped turkey kielbasa and cook until browned, about 5 minutes.
  • Transfer the meat to a paper towel-lined plate and let it cool slightly before using in the recipe.
  • In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon salt and the macaroni and cook until nearly tender, about 6 minutes.
  • Drain the pasta in a colander and rinse with cold water until cool, draining again briefly. Transfer the moist pasta to a large bowl.
  • Stir in the kielbasa, red bell pepper, celery, green onions, vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper. Let the pasta sit for about 5 minutes to absorb the flavors.
  • Stir in the mayonnaise and Sweet Baby Ray’s Sweet Golden Mustard BBQ sauce and SBR Buffalo Wing Sauce. Season with salt and pepper to taste and serve.
  • Note: The salad can be covered and refrigerated for up to 2 days. Check the seasonings before serving and stir in a few tablespoons of warm water before serving, if needed to bring the salad back to its creamy texture.

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