Shelly's Recipe

BBQ MACARONI SALAD

Category: Pasta Salads

Salt
1 lb elbow macaroni
1 red bell pepper, seeded and chopped fine
1 rib celery, chopped fine
4 scallions, sliced thin
2 tbsp cider vinegar
1 tsp hot sauce
1 tsp chili powder
1/8 tsp garlic powder
Pinch cayenne pepper
1 cup mayonnaise
1/2 cup barbecue sauce (see note above)
Ground black pepper

Bring 4 quarts water to boil in large pot. Add 1 tbsp salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain once more, briefly, so that pasta is still moist; transfer to large bowl.

Stir in bell pepper, celery, scallions, vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper, and let sit until flavors are absorbed, about 2 minutes. Stir in mayonnaise and barbecue sauce and let sit until salad is no longer watery, about 5 minutes. Season with salt and pepper and serve. (The salad can be covered and refrigerated for up to 2 days. Check seasonings before serving.)