Weight Watchers Spicy BBQ Macaroni Salad
Macaroni salad with hints of hot sauce, BBQ sauce, onions, spicy peppers, and more.
Servings: 12 people
Ingredients
- 8 oz Dry whole-grain elbow pasta
- ⅔ cup Bell pepper diced (any color)
- 1 medium Jalapeno small diced
- ⅔ cup Red onion diced
- ¾ cup Cooked pinto beans drained and rinsed if using canned
Spicy BBQ Dressing
- ⅔ cup Nonfat plain Greek yogurt
- ⅓ cup Your favorite low-point BBQ sauce I used Sweet Baby Ray’s no sugar added
- 1 tsp Your favorite hot sauce (I used Cholula Chili Garlic plus more to taste
- To taste Garlic powder
- ½ tsp Table salt plus more to taste
- ¼ tsp Black pepper plus more to taste
- ⅓ cup Light mayo
- to taste Smoked paprika
- Optional: 1 tsp apple cider vinegar
Instructions
- Cook the pasta according to the package directions. Drain it and rinse it with cold water to prevent the noodles from sticking together. Allow it to cool.
- While the pasta cooks, chop the necessary ingredients and whisk all the dressing together until smooth.
- Taste the dressing and adjust it as needed by adding more hot sauce or seasonings.
- In a large bowl, combine the cooked and cooled pasta, chopped ingredients, and dressing. Fold to combine.
- Enjoy immediately, or cover and refrigerate for a couple of hours or overnight to allow the flavors to marry.
Notes
2 WW points per 1/2-cup serving
Nutrition
Serving: 85g | Calories: 116kcal | Carbohydrates: 19g | Protein: 5.4g | Fat: 2.8g | Saturated Fat: 0.5g | Cholesterol: 2.9mg | Sodium: 225mg | Potassium: 76mg | Fiber: 3.3g | Sugar: 1.9g | Calcium: 29mg | Iron: 1.5mg