• Brine
• ⅓ c white vinegar
• 3 T water
• ⅓ c sugar
• 3 T vegetable oil
• ½ c white onion, grated
• 1 ¼ t kosher salt
• ½ t white pepper

• Salad
• 1 lb elbow macaroni
• ½ small red or green pepper, finely diced
• 1 rib celery, finely diced
• ¾ c Duke's mayo
• kosher salt
• white pepper

In large bowl, whisk brine ingredients.

Boil macaroni in well-salted water to al dente. Normally for pasta salads, you want to cook beyond this but the brining process will sufficently soften the macaroni. Drain under cold water to stop the cooking process.

Whisk brine and add to macaroni. Add peppers and celery. Mix well to coat all the pasta.

Refrigerate overnight. Don't short this!

Add the mayo as required to get a creamy consistency. You might need more or less than the recipe calls for.

Season with salt and pepper to taste.

Preparation time: 15 minutes
Brine time: 24 hours
Finishing time: 5 minutes

Sip and Feast, with a few minor tweaks