Ingredients
250 g mayonnaise
60 ml white vinegar
30 g Dijon mustard
10 g kosher salt, or more to taste
2.5 g ground black pepper
0.5 g cayenne pepper
15 g white sugar, or more to taste
120 g finely diced celery
175 g diced red bell pepper
75 g grated carrot
50 g chopped green onions (white and light parts)
60 g diced jalapeno pepper
60 g diced poblano pepper
450 g uncooked elbow macaroni
15 ml water
Directions
Step 1
In a bowl, whisk together mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne until well blended. Add sugar and stir in celery, bell pepper, carrot, green onions, jalapeno pepper, and poblano pepper. Cover and refrigerate until the macaroni is ready.
Step 2
Bring a large pot of salted water to a boil. Cook macaroni until al dente, about 8 minutes. Drain without rinsing.
Step 3
Let macaroni drain in a colander for about 5 minutes, shaking out the moisture. Transfer macaroni to a large bowl, toss, and cool to room temperature, about 15 minutes.
Step 4
Pour the dressing over the macaroni and stir until evenly distributed. Cover and refrigerate for at least 4 hours or overnight for best results.
Step 5
Before serving, stir the salad and mix water and remaining mayonnaise into the salad for a fresher look.