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Side: Modern Macaroni Salad

Source of Recipe

From "Weber's Big Book of Burgers" by Jamie Purviance


List of Ingredients

Dressing:
â—¦ ½ cup mayonnaise
â—¦ 1 teaspoon finely grated lemon zest
â—¦ 2 tablespoons fresh lemon juice
â—¦ 1 tablespoon Dijon mustard
â—¦ ¾ teaspoon kosher salt
â—¦ ¾ teaspoon freshly ground black pepper
â—¦ ½ teaspoon paprika
â—¦ ¼ teaspoon hot pepper sauce

â—¦ 8 ounces dried elbow macaroni
â—¦ 1 tablespoon extra-virgin olive oil
â—¦ 2 medium red bell peppers
â—¦ 1 cup thinly sliced celery
â—¦ 3 scallions (white and light green parts only), thinly sliced
â—¦ ½ cup thinly sliced kalamata olives
â—¦ â…“ cup roughly chopped fresh Italian parsley leaves


Recipe

In a nonreactive bowl whisk the dressing ingredients. Cover and refrigerate until ready to use.

Bring a large pot of salted water to a rolling boil. Add the macaroni and cook until al dente, 7 to 9 minutes. Drain and transfer to a large bowl. Toss with the oil. Cool to room temperature.

Prepare the grill for direct cooking over medium heat (350° to 450° F).

Grill the bell peppers over direct medium heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Put the peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Carefully peel away and discard the charred skin. Remove and discard the stem, seeds, and ribs. Cut the peppers into medium dice.

To the bowl with the macaroni, add the bell peppers, celery, scallions, olives, and parsley. Pour the dressing over the salad and toss to combine. Serve immediately, or cover and refrigerate until serving.

Serves 8