Serves 1
Directions
- 1Bring a large pot of salted water to a boil and cook 1 pound of elbow pasta until al dente.
- 2Drain the pasta and let it cool slightly.
- 3While the pasta cooks, dice 1/2 a red onion, remove the seeds from 1/2 a green pepper, and clean and trim 1/2 a leek.
- 4Place the onion, green pepper, and leek into a food processor.
- 5Pulse the vegetables in the food processor until they are finely chopped and evenly mixed, then transfer the mixture to a large mixing bowl.
- 6Add the cooked pasta to the bowl with the vegetable mixture.
- 7Pour in 1/2 a cup of mayonnaise and gently mix everything together by hand or with a large spoon until the pasta is evenly coated.
- 8Add 1/2 a cup of Parmesan Peppercorn Dressing and mix thoroughly.
- 9Add 1 tbsp of kosher salt, granulated garlic, white pepper, and onion powder and mix until the seasonings are evenly distributed.
- 10Cover the bowl and refrigerate the macaroni salad for at least 1 hour before serving.
Ingredients
- 1 lb elbow pasta
- 1/2 whole red onion
- 1/2 whole green pepper, seeds removed
- 1/2 whole leek, cleaned and trimmed
- 1/2 cup mayonnaise
- 1/2 cup parmesan peppercorn dressing
- 1 tbsp kosher salt
- 1 tbsp granulated garlic
- 1 tbsp white pepper
- 1 tbsp onion powder
Equipment
large potfood processorlarge mixing bowllarge spoon
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