Macaroni salad

Whisk the mayonnaise with the Dijon, white vinegar, cayenne, black pepper, salt and one or two tablespoons of sugar.

Mix the diced celery, grated carrot, scallions, red bell pepper, poblano and jalapeno into the dressing with a spatula, before the pasta is cooked, so the salt, sugar and acid quick pickle and firm up the vegetables; refrigerate.

Cook the elbow macaroni fully in generously salted boiling water, then drain very well in a colander for about five minutes, shaking it, and do not rinse it.

Transfer the macaroni to a large mixing bowl and toss it occasionally with the spatula until it cools to about room temperature, which forms a fine layer of starch that holds the dressing; dressing hot macaroni makes it greasy.

Add the dressing and mix; it will look too wet. Do not season yet.

Wrap and refrigerate at least four hours, overnight is best, until the dressing is fully absorbed.

Mix in another small spoon of mayonnaise and a tablespoon or two of cold water to freshen it, then taste for seasoning and garnish with green onion.