BBQ Macaroni Salad

By MKMILLION

Ingredients

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

Details

Servings 8

Preparation

Step 1

1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon 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.

2. 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.)

As the salad sits, it can become dry; just before serving, stir in a few tablespoons of warm water to bring back its creamy texture.