~From my amazing sister, T~
Serves 8-10
Ingredients:
1 lb. 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
kosher or table salt
freshly ground black pepper
Directions:
Bring 4 quarts of water to boil in a large pot. Add 1 tablespoon of 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 the pasta is still moist; transfer to a large bowl.
Stir in the red 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.)
