1 lb elbow macaroni
1/2 cup very finely diced celery (1-2 stalks)
1/2 cup very finely diced red bell pepper
1/2 cup very finely sliced green onion
1/2 cup finely shredded carrot
1 cup Red Duck Sweet Mustard Peppercorn BBQ Sauce
Bring a pot of well-salted water to a rolling boil and add the macaroni. Boil until soft, about 12 minutes. You actually don't want al dente pasta here — softer macaroni will more readily absorb the Red Duck Sweet Mustard Peppercorn BBQ Sauce. Drain well.
Squeeze the moisture out of the shredded carrots, and combine all ingredients into a big bowl. Toss to combine well, and add more Red Duck Sweet Mustard Peppercorn BBQ Sauce if you'd like. Chill in the fridge at least 3 hours, and preferably overnight, before serving.