Creamy Baja Macaroni Salad

Creamy Baja Macaroni Salad

• 1 lb elbow macaroni
• 4 tbsp avocado oil (divided)
• 3 cups corn kernels (from ~ 4 ears)
• 1 bunch cilantro (optional)

Baja Dressing

• ½ cup red bell pepper (rough chopped)
• 2 tbsp white onion (chopped)
• 2 garlic cloves
• 1 jalapeño (chopped, seeds and ribs removed if desired)
• 3 cups mayo
• 1/2 cup collagen peptides (unflavored, unsweetened)
• 1 tbsp white wine vinegar
• ¾ tsp ground cumin
• ½ tsp black pepper
• Sea salt (to taste)

1. Cook pasta in very well salted water until just past al dente, then drain, rinse with tepid water and spread onto a large sheet pan. Drizzle with avocado oil and toss to coat. Let cool for 10 minutes. *when your pasta is about ⅓ done, reserve ½ cup pasta water*
2. Char the corn. Add the corn kernels to a large sheet pan and spray evenly with avocado oil. Season with salt and toss. Set your oven rack just under the heating unit in your oven and set to broil. Broil until charred, then remove.
3. Make the dressing. Add the bell pepper, white onion, garlic cloves, jalapeno and collagen to a blender or food processor and blend/process until smooth. Then, to a large bowl, add the mayo and 6 tbsp of the blended veggie mixture, along with the vinegar, cumin, black pepper and a big pinch of salt and whisk to combine. Taste and adjust seasoning to your liking.
4. To a large bowl, add the macaroni, dressing and pasta water and toss. Then add the corn and cilantro (optional) and toss again. Refrigerate for an hour. If refrigerating for longer, remove from the fridge 30 minutes before serving.

AnyAmerican, Italian