Creamy Chipotle Macaroni Salad
Serves 4-6 as a side dish (can be doubled for a crowd!)
Equipment
- Large Bowl
- Blender
Ingredients
- ½ lb elbow macaroni cooked, rinsed under cold water and tossed with a touch of oil
- ½ small red onion diced small and rinsed under cold water
- 1 large celery stalk diced small
- 1 large carrot peeled and grated (large side of the grater)
- 1 cup mayo
- 1 chipotle in adobo plus 2 tsp of the adobo sauce*
- 1 Tbsp rice vinegar
- 1 Tbsp pure maple syrup the real stuff!
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- Sliced scallion greens and celery leaves for garnish the leaved from the heart of the celery
Instructions
- In a large bowl, add cooked macaroni, red onion, celery, and carrot. Set aside.
- For the dressing, blend mayo, chipotles, adobo sauce, rice vinegar, maple syrup, salt, pepper, and paprika until smooth.
- Pour dressing over pasta and veggies and stir to combine. Season to taste with more salt if necessary. Serve garnished with scallions and celery leaves.
- This can be served right away or can be made a few hours/a day ahead. If you make it ahead, give it a good mix before serving and taste to make sure all the seasonings are still balanced. Add more salt, pepper, paprika, or vinegar if needed 🙂
Notes
*You can add more chipotles or more adobo to your desired taste 🙂
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