BBQ Macaroni Salad!

• 1 lb elbow macaroni
• 1 red bell pepper, diced
• 2 celery ribs, diced
• 4 green onions, sliced thin
• 2 tablespoons apple cider vinegar
• 1 teaspoon hot sauce
• 1 teaspoon chili powder
• 18 teaspoon garlic powder
• 1 cup mayonnaise
• 12 cup barbecue sauce
• ground black pepper

1. Bring 4 quarts of water to boil with 1 T salt.
2. Add noodles and cook al dente.
3. Drain and rinse with cold water until cool.
4. You want the pasta still moist, but not wet.
5. stir in the veggies.
6. ( on the onions use the green parts too.
7. ).
8. Combine the remaining ingredients to make the dressing.
9. NOTE:*The best BBQ Sauce for this is:"Bull's Eye" Origonal!
10. It is a little sweet and not overpowering.
11. Toss the pasta with the dressing.
12. The salad can be refrigerated for 2 days.
13. If it seems too dry add 2-3 T of warm water and toss well to make it creamy again.
14. **To take it to a pic-nick put your cold pasta in a large zip-lock.
15. Put a little water in a little zip lock and put it right in the bag too.
16. When ready to serve add the water to moisten the pasta!
17. :-) Carry the dressing in separate container and toss just before serving.

elbow macaroni, red bell pepper, celery, green onions, apple cider vinegar, hot sauce, chili powder, garlic, mayonnaise, barbecue sauce, ground black pepper

Taken from www.food.com/recipe/bbq-macaroni-salad-310059 (may not work)