Best Hot Bbq Beef Horseradish Pasta Salad Recipes

Neely's BBQ Pasta Salad image

Provided by Patrick and Gina Neely : Food Network

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 24

1 pound fusilli pasta
2 tablespoons apple cider vinegar
1 teaspoon hot sauce
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 cup mayonnaise
1/2 cup Neely's BBQ Sauce, recipe follows
1 red bell pepper, seeded and chopped fine
2 ribs celery, chopped fine
2 whole scallions, sliced thin
8 ounces pulled pork
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

Bring 4 quarts water to boil, in large pot, over high heat. Salt the water, add the pasta and cook until tender, about 10 minutes. Drain in a colander and allow to cool, then transfer to large bowl.
In another large bowl, mix together vinegar, hot sauce, chili powder, garlic powder, cayenne pepper, mayonnaise and BBQ sauce. Add chopped vegetables and toss to coat. Pour BBQ dressing over pasta and mix well. Place the pork on top and season with salt and pepper, to taste. Cover and refrigerate until ready to serve, then garnish with parsley.
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Hot Italian Beef Salad image

Provided by Kate J

Time 30m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 7

3/4 lb beef flank steak
6 cups mixed salad greens
3 teaspoons olive oil or 3 teaspoons cooking oil
1 medium sweet red pepper
1/2 cup Italian salad dressing
1 tablespoon grated parmesan cheese
coasely ground black pepper

Steps:

Trim fat from beef. Cut into thin bite sized strips.
Arrange the salad on plates.
In a large skillet heat 2 teaspoons of oil. Add red pepper and cook for 1 to 2 minutes or until crisp tender.
Add remaining 1 teaspoon of oil to the skillet.
Add Beef. Cook and stir 2-3 minutes or until cooked through.
Add salad dressing. Cook until heated through.
Spoon the beef mixture over the salad greens.
Sprinkle with cheese and pepper.
Serve immediately.

Nutrition Facts : Calories 300.1, Fat 20.1, SaturatedFat 5.3, Cholesterol 44.5, Sodium 550.7, Carbohydrate 4.9, Fiber 0.6, Sugar 3.7, Protein 24.3