Start by boiling a pot of salted water. Add the elbow macaroni and cook according to the package instructions. Ensure it’s al dente. You want a little bite to the pasta, not mushy. Once done, drain and rinse under cold water. This stops the cooking process and cools the pasta down.

In a separate bowl, mix together the mayonnaise, smoky BBQ sauce, mustard, apple cider vinegar, garlic powder, chili powder, and hot pepper sauce. Whisk until smooth. This mixture will bring everything together, so feel free to adjust the ingredients based on your taste. Want more BBQ flavor? Add a bit more sauce!

In a large mixing bowl, combine the cooled macaroni with the diced red bell pepper, celery, cucumber, carrots, scallions, minced onion, and cheese. Pour in the dressing and mix thoroughly. Ensure every piece of pasta and vegetable is coated with the tangy dressing.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to mingle, making each bite irresistible.

Just before serving, sprinkle the chopped parsley over the top for a fresh touch. It adds a pop of color and a burst of herby flavor that brightens the entire dish.