Name: Macaroni Salad with Roasted Red Peppers and Capers
Total time: 50 min
Ingredients: Salt and pepper; 1 pound elbow macaroni (see note); 1 cup minced red onion; 1 celery rib , minced; 1 cup jarred roasted red peppers , drained and chopped; 6 tablespoons drained capers , chopped; 1/4 cup finely chopped fresh parsley; 2 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 1/8 teaspoon garlic powder; 1/8 teaspoon cayenne pepper; 1 1/2 cups mayonnaise (see note)

Why This Recipe Works

We used plenty of water when cooking our Macaroni Salad with Roasted Red Peppers and Capers to ensure the pasta cooked evenly and efficiently. We seasoned the water generously with salt to flavor the pasta. To prevent the salad from drying out, we drained the pasta briefly but made sure to leave a little water on the pasta. That way, the macaroni absorbed the water instead of the mayonnaise.

We stirred the seasonings into the pasta first before adding the mayonnaise, allowing the seasonings to add deeper flavor to the pasta without being drowned out by the mayonnaise.

Before You Begin

Barilla is our favorite brand of elbow macaroni. We like Hellmann’s Real Mayonnaise (also known as Best Foods). You can substitute Hellmann’s Light, but we’re not fans of Hellmann’s Low Fat Mayonnaise. And skip the Miracle Whip; it’s too sweet here.

Instructions

COOK PASTA Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente, 6 to 8 minutes. Drain in colander and rinse with cold water until cool. Drain again briefly and transfer to large bowl.

MAKE DRESSING Stir in onion, celery, peppers, capers, parsley, lemon juice, mustard, garlic powder, and cayenne and let sit until flavors are absorbed, about 2 minutes. Add mayonnaise and let sit until salad is no longer watery, 5 to 10 minutes. Season with salt and pepper. Serve. (Salad can be refrigerated, covered, for 2 days.)