Ingredients
Base recipe = 4 servings.
- 113 g elbow maccheroni pasta
- 150 g red bell pepper, diced
- 150 g yellow bell pepper, diced
- 80 g green onions, thinly sliced
- 75 g red onion, diced
- 57 g cucumber pickles, diced
- 57 g black olives, sliced
- 28 g raisins
- 80 g celery stalks, diced
- 30 g Italian parsley, chopped
- 15 g capers, rinsed
- 150 g whole eggs (for aioli)
- 15 g Dijon mustard
- 4 g brown sugar
- 60 g lemon juice + zest
- 5 g white wine vinegar
- Up to 1500 g canola oil (for emulsion; does not scale)
- Sea salt & freshly ground black pepper
Preparation
- Cook maccheroni in well‑salted water until tender. Rinse under cold water, drain well and toss lightly with a little oil.
- Make the aioli: blend eggs, Dijon, lemon zest, sugar, salt and pepper; with the motor running, drizzle in oil to a thick emulsion. Finish with lemon juice and vinegar.
- Dice peppers, celery, pickles and red onion; slice green onions; chop parsley. Keep everything crisp.
- Combine pasta with vegetables, raisins, capers and olives. Fold in enough aioli to coat. Adjust seasoning and serve. (Great chilled.)
| Calories | ~420 kcal |
| Fat | ~22 g |
| Carbohydrates | ~46 g |
| Protein | ~10 g |