Barbecue Macaroni Salad

1 pound dry whole wheat macaroni

1 sweet green pepper, seeded and diced

1 celery rib, chopped fine

4 green onions sliced thin (green and white parts)

2 tablespoons red wine vinegar

1½

teaspoons hot sauce (or to taste)

1 teaspoon chili powder

¼

-½

teaspoon fresh ground black pepper

½

teaspoon minced garlic

1 cup fat-free mayonnaise

½

cup barbecue sauce

Fill a large pot two-thirds full with cold water and place over high heat. When the water comes to a boil, add and stir in 1 tablespoon table salt. While stirring, add macaroni and cook, according to package directions until almost tender (do not overcook), about 5 to 6 minutes.

While macaroni cooks, add green pepper, celery, onions, red wine vinegar, hot sauce, chili powder, black pepper, garlic, mayonnaise and barbecue sauce to a large mixing bowl. Stir together until completely combined. Set aside.

Drain macaroni and rinse under cold water until cool, and then drain briefly. Transfer macaroni to the mixing bowl and with a large rubber spatula or kitchen spoon stir and fold macaroni into salad ingredients until coated and combined. Taste and adjust seasoning. Refrigerate until serving.

Serves 10.

@Recipe nutrition:Nutrition values per serving: 202 calories (4.3 percent from fat), 0.9 g fat (0.1 g saturated), 41.2 g carbohydrates, 4.2 g fiber, 6 g protein, 0 cholesterol, 420 mg sodium.