Ingredients
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16 ounces macaroni noodles, 1/4-inch tube (or use small shell pasta-or try rainbow rotini pasta-whole wheat pasta is best)
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1 1/2-2 cups mayonnaise (The pasta absorbs the mayo, so use enough to make it "wet". )
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1/2-2 tablespoon minced garlic (2 tbls. is alot!)
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3 tablespoons yellow mustard
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1 tablespoon rice vinegar (or white vinegar)
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3/4 cup minced red onion (or green onions)
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3/4 cup minced Peppadew pepper (may substitue cubanelle or anaheim peppers-you might just use roasted red bell peppers)
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3/4 cup celery, diced (can chop in the food processor)
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1/4 cup diced roasted red pepper
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1 teaspoon sea salt
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1 1/2 teaspoons fresh ground black pepper, to taste
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1/2 cup carrot, diced (can chop in the food processor)
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1/4 cup minced pepperoncini pepper
Instructions
- In a medium saucepot, boil water and add salt. Add pasta, cook until al dente,about 8-9 minutes, and place into an ice water bath.
- In a medium mixing bowl add mayonnaise, garlic, mustard, and vinegar. Mix to combine and place in refrigerator to keep chilled while pasta cools. To cool quickly, spread pasta on a baking sheet and place in refrigerator for about 20 minutes, or till cool.
- When pasta is cool, mix in mayonnaise mixture and all vegetables. Mix thoroughly, season with salt and pepper. Place into refrigerator and chill for 1 hour for the flavors to combine. This is even better the next day!