- 1
Roast your red pepper on the grill or under the broiler. Transfer it to a plastic bag and allow it to steam. Peel off the skin, deseed it, and finely chop it.
- 2
Chop your remaining vegetables and grate your cheese.
- 3
Cook your macaroni according to the package directions for al dente. Drain the pasta and rinse it well.
- 4
Add all your ingredients for the dressing to a bowl and stir to combine. Taste. If you want it sweeter, add more relish. If you want it spicier add more hot sauce or a pinch of cayenne.
- 5
Add all your ingredients to a bowl, including the dressing. Gently stir to completely combine.
- 6
Let your macaroni salad refrigerate for at least an hour.
- 7
Give it a stir. If you want it to be a little creamier add some additional mayo.
- 8
Adjust salt to taste
- 9
Garnish with a sprinkle of paprika, extra shredded cheese, scallions, and celery leaves
