Ingredients
1 cup mayonnaise
¼ cup white vinegar
2 tablespoons Dijon mustard
2 teaspoons kosher salt, or more to taste
½ teaspoon ground black pepper
Pinch of cayenne pepper
1 tablespoon white sugar, or more to taste
1 cup finely diced celery
1 cup diced red bell pepper
½ cup grated carrot
½ cup chopped green onions
¼ cup diced jalapeno pepper
¼ cup diced poblano pepper
1 (16 ounce) package uncooked elbow macaroni
Directions
1. Mix 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl. Stir in sugar, celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers.
2. Cook elbow macaroni in the boiling water, 8 to 10 minutes. Drain and pour macaroni into large bowl. Separate the macaroni and let it to cool for 15 minutes.
3. Pour dressing over macaroni and stir until dressing is evenly distributed. Cover bowl and refrigerate overnight.