Ingredients for 24 portions:
2 pounds macaroni salad pasta (Barilla has a good one)
3 cup mayonnaise, plus an extra spoon as needed
1 cup white vinegar
3 tablespoons white sugar
6 tablespoons Dijon mustard
6 2kosher salt, plus more to taste
2 teaspoons ground black pepper
½ teaspoons cayenne
2 bunches green onions
1 bunch celery
2 red bell peppers
1 red onion
2 jalapenos
16 ounces grated carrot
Preparation
Chop all of these to a fine chop:
2 bunches green onions (white and light parts)
1 bunch celery
2 red bell peppers
1 red onion
2 jalapenos
16 ounces grated carrot
Mix the Dressing
In a large bowl mix:
3 cup mayonnaise
1 cup white vinegar
3 tablespoons white sugar
6 tablespoons Dijon mustard
2 tablespoons salt
3 teaspoons ground black pepper
½ teaspoons cayenne pepper
green onions
celery
red bell pepper
red onion
jalapeno
carrot
Put it in the refrigerator to cool
Make the Pasta
Cook 2 pounds of macaroni salad pasta
Let it cool to room temperature
Mix
After the pasta is cooled, mix the pasta and dressing
Put in the refrigerator overnight
