1 pound box dried pasta (elbows, rotini and the like)
1 cup mayonaise
1/2 cup BBQ sauce
1 tsp pepper
1 tsp salt
1/2 cup chopped sweet pickles (like bread n' butter)
1/2 cup sliced black olives
1 cup chopped red pepper
1/2 cup chives or green onions, diced
1/2 cup carrot coins, slightly cooked.
2 T apple cider vinegar
1/2 cup frozen peas
Cook pasta until almost cooked (just 1 min shy of ready to serve).
Drain, rinse with cold water. Shake dry.
In a small bowl, combine vinegar, mayonnaise and BBQ sauce.
Place pasta in a large bowl. Sprinkle with salt and pepper.
Add vegetables and pickles.
Mix in dressing, pour over pasta and vegetables.
Chill until ready to serve.
Just before serving, stir in 2 -4 T water to re-moisten the dressing. Yummy.