Macaroni Salad; Basic
1 Cup Mayonnaise (Optional)
¼ Cup White Vinegar
2 Tablespoons Dijon Mustard
2 Teaspoons Kosher Salt, Or More To Taste
½ Teaspoon Ground Black Pepper
⅛ Teaspoon Cayenne Pepper
½ Cup Finely Diced Celery
¾ Cup Diced Green Pepper
½ Cup Grated Carrot
1 Cup Cherry Tomatoes Halved
½ Cup Chopped Green Onions, White And Light Parts
¼ Cup Diced Jalapeno Pepper (Optional)
1 (16 Ounce) Package Uncooked Elbow Macaroni
1 Tablespoon Mayonnaise (Optional)
1 Tablespoon Water (Optional)
Step 1 Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended. Stir in celery, bell pepper, carrot, onions, jalapeno and tomatoes. Refrigerate until macaroni is ready to dress.
Step 2 Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.
Step 3 Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.
Step 4 Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look. Garnish with Green onions stalks. Serves 10. Serve with Crackers or Pita.