📝 Instructions
= Recipe
1. Bring 4 quarts water to boil in a large pot over high heat. Salt the water, add 1 lb fusilli pasta and cook until tender, about 10 minutes. Drain in a colander and allow to cool, then transfer to a large bowl.
2. In another large bowl, mix together 2 tbsp apple cider vinegar, 2 tbsp sriracha, 1 tbsp lemon juice, 0.5 tsp chili powder, 0.125 tsp garlic powder, 1 pinch cayenne pepper, 1 cup mayonnaise (200g), and 0.5 cup BBQ sauce (125g).
3. Add 1 red bell pepper (chopped), 2 celery ribs (chopped fine), and 2 whole scallions (sliced thin) and toss to coat. Pour BBQ dressing over pasta and mix well. Place 8 oz pulled pork or other protein on top and season with salt and pepper to taste. Cover and refrigerate until ready to serve, then garnish with chopped parsley leaves.
