Posted by: marthabernie | May 20, 2018



Bring a pot of salted water to a boil, add 8 oz elbow macaroni and cook 7 minutes.  Drain and rinse with cool water to halt cooking.  In a bowl, whisk 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon sweet pickle relish, 1/2 teaspoon hot sauce, 1/4 teaspoon black pepper and 1/8 teaspoon salt.  Transfer pasta to a large bowl and add one cup halved grape tomatoes, one cup sliced celery, 1 cup of grated carrots, 4 oz diced pepper Jack cheese, and slightly more than half the dressing.  Stir to combine.  Refrigerate pasta and remaining dressing for at least a few hours.  Stir reserved dressing into the pasta just before serving.

Serves 8.

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