Directions

1. 1

   In a blender or mini food processor, combine the whole egg, egg yolk, distilled vinegar, Dijon mustard, sugar, kosher salt, and coarse ground black pepper. Blend on medium speed for a few seconds to combine. With the motor still running, slowly drizzle the grapeseed oil in a thin, steady stream through the top opening. Once all the oil has been incorporated, continue blending until the mixture emulsifies into a creamy vinaigrette, about 30 seconds. Scrape down the sides as needed to ensure everything is well combined.

2. 2

   Transfer the vinaigrette to a small bowl, cover with plastic wrap, and refrigerate until ready to use. The dressing will thicken slightly as it chills. Meanwhile, bring a large pot of salted water to a rolling boil. Add the dried elbow macaroni and cook according to package directions (typically 9–10 minutes) until the pasta is tender but still has a slight firmness when bitten. Drain the cooked pasta through a colander and rinse thoroughly with cold water to halt the cooking process and remove excess starch.

3. 3

   In a large mixing bowl, combine the cooled elbow macaroni with the finely diced red bell pepper, orange bell pepper, celery, and sliced green onions. Toss gently to distribute the vegetables evenly throughout the pasta.

4. 4

   Pour approximately 3/4 of the prepared vinaigrette over the macaroni mixture. Toss everything together until the pasta and vegetables are evenly coated. Taste the salad and adjust the seasoning with additional salt and black pepper if desired.

5. 5

   Cover the bowl and refrigerate the macaroni salad for at least 4 hours, preferably overnight, to allow the flavors to fully develop. Just before serving, drizzle the remaining vinaigrette over the top and toss gently to refresh the salad. Serve chilled as a side dish, appetizer, or light main course.