Ingredients
– 16 ounces 1/4-inch tube macaroni
– 2 cups mayonnaise
– 2 tablespoons minced garlic
– 3 tablespoons yellow mustard
– 1 tablespoon white vinegar
– 3/4 cup minced red onion
– 3/4 cup minced roasted red bell pepper
– 1/2 cup diced carrot
– 3/4 cup diced celery
– 1/4 cup diced peppadew peppers
– 1/4 cup minced pepperoncini
– 1 teaspoon sea salt
– 1 tablespoon freshly ground black pepper
– Plant-based mayo [Maintains creaminess; Vegan]
– Gluten-free pasta [Same bite-sized tubes; Gluten-free]
– Greek yogurt [Boosts protein; Low-calorie]
Instructions
1-Cook the macaroni: Boil 16 ounces of 1/4-inch tube macaroni in salted water until al dente, about 10 minutes. Drain and plunge into an ice water bath to cool quickly and keep it firm.
2-Make the dressing: Whisk 2 cups mayonnaise, 3 tablespoons yellow mustard, 1 tablespoon white vinegar, and 2 tablespoons minced garlic in a bowl. Pop it in the fridge to chill.
3-Prep veggies: Mince 3/4 cup red onion, 3/4 cup roasted red bell pepper, 1/4 cup pepperoncini, and 1/4 cup peppadew peppers. Dice 1/2 cup carrot and 3/4 cup celery.
4-Combine: Toss cooled pasta with dressing and vegetables. Season with 1 teaspoon sea salt and 1 tablespoon black pepper. Adjust to taste.
5-Chill: Refrigerate for at least 1 hour. Flavors meld beautifully, giving that creamy texture with crunchy bites.
Last Step:
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🥄 Don’t skip the ice water bath – it stops the cooking process and keeps the macaroni perfectly firm for the best texture
- Prep Time: undefined
- Chilling time: 1 hour
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 4.5g
- Unsaturated Fat: 22g
- Trans Fat: 0.3g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg