Vegetarian Confetti (with Sunblest)

Ingredients:

• 4.95 kg Sunblest macaroni
• 1.38 kg mayonnaise
• 330 ml plain yoghurt
• 11 tablespoons sugar, approx.165 g
• 495 ml vinegar
• 165 ml mustard
• 82.5 ml salt (95–100 g – start with less and adjust to taste)
• 22 ml black pepper, approx.10–12 g
• 11 red peppers, chopped
• 11 celery sticks, chopped (optional)

• 11 onions, chopped
• 11 green chillies, finely chopped (adjust to taste)

• 110 ml poppy seeds, approx.70 g

Method

1. Cook the pasta: Cook the macaroni in batches according to package instructions. Drain thoroughly and set aside.

2. Prepare the dressing: In a large bowl, whisk together the mayonnaise, yoghurt, vinegar, mustard, sugar, salt, and black pepper until smooth and well combined.

3. Combine with pasta: While the pasta is still warm, fold it gently into the prepared dressing to coat evenly.

4. Add vegetables and seeds: Add the chopped red peppers, celery (if using), onions, green chillies, and poppy seeds. Mix gently but thoroughly to distribute all ingredients evenly.

5. Chill before serving: Cover and refrigerate for at least 2 hours to allow the flavours to develop.

6. Serve: Taste and adjust seasoning if needed before serving cold.

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