Ingredients
- 1 lb. Flour + Water Foods Elbow Macaroni
- 2 tbsp extra virgin olive oil
- 1 bottle Hot Giardinera Ayoh
- Zest and juice of three limes
- ½ cup cold water
- 3 cups roasted corn
- ½ cup Parmigiano Reggiano, ground
- 1 cup scallions, sliced thin (50/50 for mix and garnish)
- 1 ½ cup Cotija cheese, crumbled
- 2 tbsp Aleppo chili
Method
Step 1 (cooking and cooling the pasta): Bring 4 quarts of water to a boil in a 6 quart stock pot or dutch oven. Once the water comes to a boil, season with ¼ cup of kosher salt and add the Macaroni. Once the pasta is just cooked (about 11 minutes), strain and toss the pasta with olive oil. Spread on a baking sheet and cool to room temperature, stirring occasionally so the noodles don’t stick together.
Step 2 (dressing the mac salad): In a large bowl, add the cooked macaroni along with Hot Gardinera Ayoh, lime (zest and juice) and cold water. Once noodles are fully coated, fold in roasted corn, parmesan and half of the scallions. (salt to taste?)
Step 3: (top the macaroni salad): To finish, top with crumbled cotija cheese, second half of scallions and aleppo chili.
