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
Instructions
1-Cook the macaroni: Boil in salted water until al dente, about 10 minutes. Plunge into ice water bath right away to cool and keep firm.
2-Prep dressing: Mix 2 cups mayonnaise, 3 tablespoons yellow mustard, 1 tablespoon white vinegar, and 2 tablespoons minced garlic in a bowl. Chill it while pasta cools.
3-Chop veggies: Mince 3/4 cup red onion, 3/4 cup roasted red bell pepper, dice 1/2 cup carrot, 3/4 cup celery, 1/4 cup peppadew peppers, mince 1/4 cup pepperoncini.
4-Combine: Toss cooled pasta with dressing and all veggies. Add 1 teaspoon sea salt and 1 tablespoon black pepper. Adjust to taste.
5-Chill: Refrigerate at least 1 hour. Flavors meld into magic.
6-Serve: Stir before dishing up. Garnish with extra pepperoncini if you dare.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥄 Use an ice water bath to stop cooking and keep macaroni firm.
🌶️ Adjust pepperoncini and peppadew peppers to control the spice level.
🥕 Add extra crunchy veggies for texture variety and freshness.
- Prep Time: 10 minutes
- Chilling time: 1 hour
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling and mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4 grams
- Sodium: 700 mg
- Fat: 28 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 2 grams
- Protein: 6 grams
- Cholesterol: 25 mg