Ingredients

• 1 cup mayonnaise , Optional
• 0.25 cups white vinegar
• 2 tablespoons Dijon mustard
• 2 teaspoons kosher salt , or more to taste
• 0.5 teaspoons ground black pepper
• 0.13 teaspoons cayenne pepper
• 1 tablespoon white sugar , or more to taste
• 1 cup finely diced celery
• 0.75 cups diced red bell pepper
• 0.5 cups grated carrot
• 0.5 cups chopped green onions , white and light parts
• 0.25 cups diced jalapeño pepper
• 0.25 cups diced poblano pepper

Instructions

1. 1 Whisk 1 cup mayonnaise, vinegar, Dijon, salt, black pepper, and cayenne pepper together in a bowl until dressing is well blended; whisk in sugar.
2. 2 Stir celery, bell pepper, carrot, green onions, jalapeño pepper, and poblano pepper into dressing. Cover the bowl with plastic wrap; refrigerate until macaroni is ready.
3. 3 Bring a large pot of generously salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain in a colander for about 5 minutes, shaking out the moisture from time to time, but do not rinse.
4. 4 Transfer macaroni to a large bowl; toss to separate. Cool to room temperature, 10 to 15 minutes. Macaroni should be sticky.
5. 5 Add celery mixture to macaroni; stir until evenly distributed. Cover the bowl with plastic wrap; refrigerate until macaroni absorbs dressing, 4 hours to overnight.
6. 6 Stir salad; stir water and remaining 1 tablespoon mayonnaise into salad to refresh before serving.

Nutrition per serving