This is best if you make it the day before you wish to serve it, as the flavors will have plenty of time to blend.
I use an inexpensive blue cheese that I purchase at one of the discount food clubs for this dish. If you don't have that available, and purchase a better grade of cheese, cut the amounts by half.
2 Cups Elbow Macaroni, uncooked
2 Tablespoons Kosher Salt
1 1/2 Cups Mayonnaise, as needed
2 Tablespoons Malt Vinegar
1/2 Cup Blue Cheese, crumbled
1/3 Medium Red Bell Pepper, minced
1/2 Medium Green Bell Pepper, minced
1 Medium Onion, minced
2 Medium Carrots, coarsely grated
Salt and Pepper, to taste
1/2 Cup Blue Cheese, crumbled
1. Cook the pasta according to the manufacturers directions until al dente. then place the back in the pot, and run cold water over them until they've cooled.
2. While the pasta is cooking, you can make the dressing.
Place all of the ingredients, except the pasta, in a bowl large enough to hold the finished product. Mix it well and taste for salt and pepper, and to see if you'd like to taste more blue cheese flavor.
3. Add the pasta to the bowl of dressing, and mix up until everything is blended well. The 1 1/2 cups of mayonnaise, will make a fairly dry finished product, so feel free to add a little more at this point. Add the rest of the blue cheese and mix gently so that you don't break up too much of the bole cheese.
