SOUTHWESTERN MACARONI SALAD

2 bags of red chili pepper penne

2 bags of regular penne

6 celery stalks, cleaned, trimmed and sliced

2 red peppers, seeded and diced

2 yellow peppers, seeded and diced

2 red onions, diced

1 cup shredded carrots

Mustard Vinaigrette:

1 cup white wine vinegar

4 tablespoons mayonnaise

4 tablespoons mustard

8 cloves of garlic, finely chopped

1 ½ cups olive oil

Kosher salt to taste

1. Combine ingredients for mustard vinaigrette in a food processor, adding the olive oil last in a small smooth stream. Blend until smooth.
2. Bring water to a boil. Cook pasta until al dente. Quickly shock pasta in cold water to stop it from cooking any further.
3. Combine pasta, vinaigrette and chopped vegetables.
4. Serve chilled.