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4 ounces elbow Maccheroni
1 each red bell pepper
1 each yellow bell pepper
1 bunch of green onions
1/2 red onion
2 ounces of cucumber pickles
2 ounces of black olives
1 ounce of raisins
2 stalk of celery
1 bunch of Italian parsley
1 table spoon of capers
3 whole eggs
1 table spoon of Dijon musturd
1 teaspoon of brown sugar
1 each lemon zest and juice
1 teaspoon of white wine vinegar
1.5 liter of canola oil
sea salt and ground black pepper

Maccheroni salad tossed with roasted garlic mustard aioli, bell peppers, cucumbers, black olives, celery, green zucchini, raisins and crispy dry spinach


Cook the elbow maccheroni in salted boiling water until tender then rince the starch out under cold running water, strain all the water out, and lightly tossed the pasta in a bowl with a touch of the canola oil. Prepare now the aioli in the food processor put the whole eggs with sea salt and ground black pepper, the brown sugar, with the zest of the lemon and the table spoon of Dijon mustard, start blending and slowly start poring the canola oil until the eggs will start thickening, then adjust the flavor by squeeze the juice of the lemon and the teaspoon of white wine vinegar. Now start to peeled the skin out of the bell pepper with a potato peeler, remove the internal white part and the seeds, cut them in regular dice, cut the celery in small dices, then chopped fine the Italian parsley, chopped the pickled cucumbers, thin slice the green onions, chopped fine the red onions, keep all this vegetable cuts separately.At this point add to the elbow pasta in the bowl all the cut vegetables, seasoned with sea salt and ground pepper and then incorporate with a wooden spoon the aioli made it from the food processor, mixed well, serve in a salad plate and garnished with a fried parsley on the top.