Stubb’s BBQ Macaroni Salad
1 lb elbow macaroni
1 tablespoon salt
1 red bell pepper, diced
2 celery stalks, diced
4 green onions, sliced thin
2 tablespoons apple cider vinegar
1 teaspoon chili powder
1/8 teaspoon garlic powder
1 cup mayonnaise
1/2 cup Stubb’s Original Bar-B-Q Sauce
ground black pepper
Bring add salt to 4 quarts of water and bring to a boil.
Add noodles and cook 5-7 minutes (al dente). Drain and rinse with cold water until cool.
Stir in the bell pepper, celery and onions.
Combine the vinegar, chili powder, garlic powder, mayonnaise, Bar-B-Q sauce and black pepper to make the dressing.
Toss the pasta with the dressing.
Serve and enjoy! (Or, refrigerate for up to two days.)Print This Recipe