In a large mixing bowl, add the finely chopped red onion, red pepper, parsley, mayonnaise, Dijon and white wine vinegar. Season with 1 teaspoon (5ml) sea salt and ¼ teaspoon (1.25ml) of pepper. Combine with a fork and add warm pasta. Mix gently with a large spatula to coat the macaroni noodles. Cover and refrigerate for 1-2 hours or overnight. When ready to serve, transfer to a serving bowl and garnish with parsley or finely chopped red pepper.
Chef notes:
For additional color, use 6 assorted mini red, yellow and orange peppers.
Add 1 cup of grated old cheddar cheese for extra flavor.
In a large mixing bowl, add the finely chopped red onion, red pepper, parsley, mayonnaise, Dijon and white wine vinegar. Season with 1 teaspoon (5ml) sea salt and ¼ teaspoon (1.25ml) of pepper. Combine with a fork and add warm pasta. Mix gently with a large spatula to coat the macaroni noodles. Cover and refrigerate for 1-2 hours or overnight. When ready to serve, transfer to a serving bowl and garnish with parsley or finely chopped red pepper.
Chef notes:
For additional color, use 6 assorted mini red, yellow and orange peppers.
Add 1 cup of grated old cheddar cheese for extra flavor.
