Shishito Pepper Macaroni Salad
A zippy version of the deli counter classic.
for the dressing
- 3/4 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 1 teaspoon dry mustard
- 1 medium red onion, small dice
- 1/4 teaspoon celery seed
- freshly ground pepper
for the salad:
- 2 stalks celery, diced
- 2 carrots, diced
- 2 shishito peppers, diced
- 16 oz cooked macaroni, cooled
In a small bowl, whisk together the dressing ingredients.
In a large bowl, stir together the onion, celery, carrot, pepper, and macaroni.
Refrigerate at least 4 hours before serving, but overnight is best.