Ingredients
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1 lb elbow macaroni
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1 red bell pepper, seeded and chopped
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1/2 cup celery, chopped
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4 scallions, sliced thin
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3/4 cup sharp cheddar cheese, cubed
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2 tablespoons cider vinegar
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1 teaspoon hot sauce
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1 teaspoon chili powder
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1/8 teaspoon garlic powder
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1 pinch cayenne pepper
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1 cup mayonnaise
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1/2 cup barbecue sauce (see note above)
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1 green bell pepper, seeded and chopped
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salt & fresh ground pepper
Instructions
- 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.
- Stir in bell peppers, 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.
- Stir in cheddar cheese.
- Season with salt and pepper and serve. (The salad can be covered and refrigerated for up to 2 days. Check seasonings before serving.).