iron chef recipe

Alex Guarnaschelli's Classic Macaroni Salad

mayonnaise

Dijon mustard

red wine vinegar

soy sauce

hot sauce (such as Tabasco)

red onion,

red bell pepper, diced

scallions (green parts only), thinly sliced

Kosher salt

elbow macaroni

dill, leaves

basil, leaves

Alex Guarnaschelli&#8217;s Classic Macaroni Salad

In a large bowl, whisk together the mayonnaise, mustard, vinegar, soy sauce, and hot sauce until smooth. Drain, dry the red onion, and stir into the dressing along with the bell pepper and scallions. Season with a generous pinch of salt. Set aside.

In a large pot of salted boiling water, cook the pasta until al dente, 6-10 minutes. Drain, but do not rinse. Spread out on a large baking sheet to cool slightly, 5-10 minutes.

While pasta is still warm, add to the bowl with the dressing, and stir. Let sit at room temperature 10-15 minutes, then cover and chill until ready to serve.

Stir in dill and basil just before serving and season with salt and pepper to taste.

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