Bbq Macaroni Salad - cooking recipe

Ingredients

1 lb elbow macaroni
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1/2 cup celery, chopped
4 scallions, sliced thin
3/4 cup sharp cheddar cheese, cubed (optional)
2 tablespoons cider vinegar
1 teaspoon hot sauce
1 teaspoon chili powder
1/8 teaspoon garlic powder
1 pinch cayenne pepper
1 cup mayonnaise
1/2 cup barbecue sauce (see note above)
salt & fresh ground pepper

Preparation

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.).