Ingredients
Equipment
Method
Prepare the Pasta
- Cook the elbow macaroni in salted boiling water for 8-9 minutes until tender and pale yellow.
- Drain and rinse immediately with cold water to stop the cooking and remove excess starch.
Build the Dressing and Salad
- In a small bowl, whisk together the mayonnaise, vinegar, and sugar until a glossy, off-white emulsion forms.
- In a large bowl, fold together the macaroni, diced celery, diced red bell peppers, and egg flecks.
- Pour the dressing over the salad and fold gently until every noodle is heavily coated and thick.
Final Garnish
- Transfer to a white ceramic bowl and dust with paprika.
- Top with chopped green onions for a fresh finish.
Notes
Always cool your pasta completely before adding mayonnaise to prevent melting.
Reserve a little dressing for day-two leftovers to maintain the glossy sheen.
Reserve a little dressing for day-two leftovers to maintain the glossy sheen.
