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INGREDIENTS
Ingredients
- 1 pound elbow macaroni
- 1 tablespoon salt
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 4 green onions, sliced thin
- 2 tablespoon apple cider vinegar
- 1 teaspoon chili powder
- 1/8 teaspoon garlic powder
- 1 cup mayonnaise
- 1/2 cup Stubb's® Original Barbecue Sauce
- ground black pepper
INSTRUCTIONS
- 1 Bring add salt to 4 quarts of water and bring to a boil.
- 2 Add noodles and cook 5-7 minutes (al dente). Drain and rinse with cold water until cool.
- 3 Stir in the bell pepper, celery and onions.
- 4 Combine the vinegar, chili powder, garlic powder, mayonnaise, Bar-B-Q sauce and black pepper to make the dressing.
- 5 Toss the pasta with the dressing.
- 6 Serve and (Or, refrigerate for up to two days.)
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
