• 1 lb. short pasta (we like fusilli or penne)
• 2 T. apple cider vinegar
• 1 tsp. hot sauce
• 1/2 tsp. chili powder
• 1/2 tsp. garlic powder
• Pinch cayenne pepper
• 1/2 c. mayonnaise
• 1 c. Dorothy Lynch Home Style
• 1 red bell pepper, seeded and chopped
• 2 ribs celery, finely chopped
• 2 scallions, thinly sliced
• 8 oz. pulled pork
• Salt and pepper to taste

Number of Servings: 8

Bring 4 quarts of water to a boil over high heat. Add the pasta and cook until tender – per package directions. Drain and rinse with cold water to cool pasta. Transfer to a large bowl. In another large bowl, mix together vinegar, hot sauce, chili powder, garlic powder, cayenne pepper, mayonnaise and Dorothy Lynch. Add vegetables and toss to coat. Pour dressing and vegetable mixture over pasta and mix well. Place the pork on top and season with salt and pepper to taste. Cover and refrigerate until cool, toss pork and pasta well. Serve.