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Chef John's Veggie Macaroni Salad

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PREP TIME
30 min
COOKING TIME
15 min
TOTAL TIME
300 min
SERVINGS
12 servings
Salad
Chef John's Veggie Macaroni Salad
Ingredients
  • 1 cup mayonnaise
  • 1/4 cup white vinegar
  • 2 tablespoons Dijon mustard
  • 2 teaspoons kosher salt, or more to taste
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon white sugar, or more to taste
  • 1 cup finely diced celery
  • 3/4 cup diced red bell pepper
  • 1/2 cup grated carrot
  • 1/2 cup chopped green onions, white and light parts
  • 1/4 cup diced jalapeno pepper
  • 1/4 cup diced poblano pepper
  • 1 (16 ounce) package uncooked elbow macaroni
  • 1 tablespoon water
  • 1 tablespoon mayonnaise
Instructions
1
Combine the mayonnaise, vinegar, Dijon mustard, salt, black pepper, and a pinch of cayenne in a bowl until they are thoroughly incorporated. Add sugar to the mixture and whisk until it's smooth, then stir in a medley of chopped vegetables including celery, bell pepper, carrot, green onions, jalapeño pepper, and poblano pepper. Cover the bowl with a lid and refrigerate until the macaroni is cooked.
2
Fill a large pot with plenty of salted water and bring it to a rolling boil. Cook the macaroni in the boiling water, stirring occasionally, until it reaches the perfect texture of being tender but still holding its shape, approximately 8 minutes. Remove the macaroni from the water and let it drain in a colander for about 5 minutes, gently shaking out any excess moisture as needed. Transfer the macaroni to a large bowl and let it cool down to room temperature, allowing it to become slightly sticky after 10-15 minutes.
3
Pour the prepared dressing over the cooled macaroni and stir until it's evenly distributed throughout. Cover the bowl with a lid and refrigerate for at least 4 hours or overnight if possible, allowing the flavors to meld together.
4
Before serving, give the salad a gentle stir. If desired, mix in some water with the remaining mayonnaise to give it a fresher appearance.