Servings: 8 | Preparation time: 15 minutes | Cooking time: 10 minutes
Ingredients
- 16 oz elbow macaroni
- 3 tsp salt, divided
- 1 tbsp British Class lemon juice
- 2 tbsp olive oil, divided
- 1/2 cup red onion, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup celery, chopped
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 3 tbsp whole grain mustard
- 1 tsp black pepper
- 1 cup mayonnaise
- 3 tsp balsamic vinegar
- 1 to 2 tsp Cool Runnings scotch bonnet pepper sauce
Directions
1. Bring a large pot of salted water to a boil using 1 teaspoon of salt. Cook the macaroni for about 9 minutes, just until tender but not overcooked. Drain the pasta and rinse under cool water to stop the cooking process.
2. Add the cooled macaroni to a large bowl along with the red onion, red bell pepper, green bell pepper, and celery. Drizzle with 1 tablespoon olive oil and toss to prevent sticking.
3. In a separate bowl, whisk together the remaining salt, remaining olive oil, cayenne pepper, smoked paprika, whole grain mustard, black pepper, lemon juice, mayonnaise, balsamic vinegar, and scotch bonnet pepper sauce until smooth and creamy.
4. Pour the dressing over the macaroni mixture and toss well until everything is evenly coated.
5. Cover and refrigerate for at least 1 hour before serving for the best flavour.
6. Serve chilled alongside jerk chicken, grilled meats, burgers, or fried fish.