Ingredients
Equipment
Method
Prepare the Components
- Char red peppers over a gas flame until skin is blackened. Steam in a bowl for 10 minutes, peel, seed, and chop into 1/2-inch chunks.
- Boil elbow macaroni in salted water until al dente. Drain and rinse with cold water to stop cooking and remove starch.
Emulsify and Mix
- Whisk mayo, mustard, minced garlic, and vinegar until a thick, glossy, pale-yellow dressing forms.
- In a wide bowl, fold the macaroni, charred peppers, peppadews, and pepperoncini into the dressing until heavily coated.
- Finish with a generous sprinkle of chopped parsley and cracked black pepper before serving.
Nutrition
Notes
Let the salad chill for 2 hours for maximum flavor infusion.
Use a splash of pepperoncini juice if the salad needs more gloss after refrigerating.
Use a splash of pepperoncini juice if the salad needs more gloss after refrigerating.
