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Macaroni Salad with Roasted Red Peppers and Capers

From

August/September 2010

We used plenty of water when cooking our Macaroni Salad with Roasted Red Peppers and Capers to ensure the pasta cooked evenly and efficiently. We seasoned the water generously with salt to flavor the pasta. To prevent the salad from drying out, we drained the pasta briefly but made sure to leave a little water on the pasta. That way, the macaroni absorbed the water instead of the mayonnaise.

We stirred the seasonings into the pasta first before adding the mayonnaise, allowing the seasonings to add deeper flavor to the pasta without being drowned out by the mayonnaise.

Serves 8 to 10

Barilla is our favorite brand of elbow macaroni. We like Hellmann’s Real Mayonnaise (also known as Best Foods). You can substitute Hellmann’s Light, but we’re not fans of Hellmann’s Low Fat Mayonnaise. And skip the Miracle Whip; it’s too sweet here.

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