BBQ Macaroni Salad

From Cook’s Country. Can add browned sausage, kielbasa, or deli ham.

1 lb elbow macaroni

1 red bell pepper, finely chopped

1 rib celery, finely chopped

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 c mayonnaise

1/2 c barbecue sauce

Pepper

1. 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.

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. If salad becomes dry, stir in a few tbsp of warm water to bring back creamy texture. This salad can be covered and refrigerated for up to 2 days — check seasonings before serving.