Garden Veggie Pasta Salad

 INGREDIENTS

• 1 cup mayonnaise
• 1/4 cup white wine vinegar
• 2 tablespoons Dijon mustard
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1-2 tablespoons sugar
• 1 cup finely diced celery
• 1 red bell pepper, diced
• 3/4 cup grated carrot
• 3-4 green onions, chopped
• 1 small jalapeno pepper, seeded and finely diced
• 3 tablespoons fresh chopped parsley
• 3 tablespoons fresh chopped dill
• 1 (16 oz.) package uncooked elbow macaroni

INSTRUCTIONS

1. In a large bowl, whisk together mayonnaise, vinegar, Dijon mustard, salt, black pepper, cayenne pepper and sugar until smooth.
2. Stir in celery, bell pepper, carrot, onions, and jalapeno. Refrigerate while you prepare the pasta.
3. Cook macaroni according to package directions. Rinse in a colander under cold water; drain well. Add macaroni to mayonnaise and vegetable mixture and toss to coat well.
4. Cover with plastic wrap. Refrigerate at least 4 hours or, or overnight. Before serving, taste and adjust seasoning, and add more mayonnaise, as needed.