Sort ingredients
chance
QR Code
Listen
Pdf
Bring a large pot of salted water to a boil and cook 1 pound of elbow pasta until al dente. Do not add any oil to the water, this prevents the dressing from coating the pasta properly. Drain the pasta and let it cool slightly.
While the pasta cooks dice ½ a red onion, remove the seeds from ½ a green pepper, as well as clean and trim ½ a leek. Place the onion, green pepper, and leek into a food processor.
Pulse the vegetables in the food processor until they are finely chopped and evenly mixed. Afterwards, transfer the mixture to a large mixing bowl.
Add the cooked pasta to the bowl with the vegetable mixture. Pour in ½ a cup of mayonnaise and gently mix everything together by hand or with a large spoon until the pasta is evenly coated.
Add ½ a cup of Parmesan Peppercorn Dressing and mix thoroughly.
Add a tbsp of kosher salt, granulated garlic, white pepper and onion powder and mix until all the seasonings are evenly distributed and every bite is coated with creamy, flavorful goodness.
For the best flavor, cover the bowl and refrigerate the macaroni salad for at least 1 hour before serving.