Macaroni Salad with Chorizo and Parmesan

Ingredients

• 1450 g macaroni(450g)
• 21 teaspoon salt(6g)
• 31 cup mayonnaise(230g)
• 40.5 cup sour cream(120g)
• 52 tablespoon apple cider vinegar(30g)
• 61 tablespoon honey(21g)
• 70.5 teaspoon black pepper(1g)
• 80.25 teaspoon cayenne pepper(0.5g)
• 92 clove garlic, minced(6g)
• 100.25 teaspoon smoked paprika(0.5g)
• 111 onion, diced(100g)
• 121 bell pepper, diced(120g)
• 131 carrot, diced(60g)
• 14150 g chorizo sausage(150g)
• 15150 g parmesan cheese, grated(150g)
• 161 tablespoon Dijon mustard(15g)

Instructions

1. 1Bring a large pot of salted water to a boil. Add macaroni and cook until very soft, slightly more than al dente.
2. 2Drain the macaroni but do not rinse. Let cool at room temperature.
3. 3In a large bowl, combine mayonnaise, sour cream, apple cider vinegar, honey, black pepper, cayenne pepper, smoked paprika, and minced garlic.
4. 4Add diced onion, bell pepper, carrot, and chorizo to the bowl. Mix well.
5. 5Stir in Dijon mustard.
6. 6Add the cooled macaroni to the bowl and mix until everything is well combined.
7. 7Fold in most of the grated parmesan cheese, reserving some for topping.
8. 8Cover and refrigerate overnight to allow flavors to develop.
9. 9Before serving, adjust the texture with additional mayonnaise and sour cream if desired. Top with remaining parmesan cheese.