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Ingredients 8 oz large macaroni elbow pasta 2/3 cup mayonnaise 1/3 cup milk 2 tablespoons lemon juice 1 leaves stalks of celery plus the celery , finely chopped 1/2 small red onion finely chopped 1 large carrots finely chopped 1/4 cup chopped fresh Italian parsley 1 teaspoon kosher salt 1/2 teaspoon black pepper 3 teaspoons sugar 1 teaspoon dried dill Instructions Bring a large pot of salted water to a boil and cook the macaroni according to package directions
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Ingredients 4 tablespoons red wine vinegar 2 tablespoons lime juice 3 tablespoons honey 2/3 cup extra virgin olive oil 2 chipotle peppers in adobo with 1 tablespoon adobo sauce 2 cloves garlic 1/2 teaspoon dried oregano 1 teaspoon cumin 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon black pepper Instructions Add all of the ingredients to a high powered blender and blend until smooth
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