Directions

• Step 1 Cook pasta in salted water following directions on the package.
• Step 2 Prepare corn by slicing kernels off the cob. Poach the corn in boiling water for a couple minutes to reduce the raw starchiness. Alternatively, use frozen defrosted corn.
• Step 3 Combine corn, macaroni, celery, chives, roasted red peppers and chopped green onions. Stir in a pinch (or more to taste) of sugar and salt.
• Step 4 In a separate bowl, whisk miso, Calabrian chiles (or one of the alternatives), and lemon juice together.Fold in mayonnaise and whisk to combine.
• Step 5 Combine the corn/macaroni mixture with the dressing. Adjust seasonings. Chill.
• Step 6 At serving time, top macaroni salad with red onion, chopped parsley and sliced black olives.
• Step 7 Cook’s Note: I used Trader Joe’s Hot Calabrian Chile paste. It was indeed hot. If you use the paste, taste as you go and add to your salad to your taste and tolerance. Also, miso is pretty salty, so be cautious when adding more salt to the recipe. I went with the larger amount of mayonnaise because I like macaroni salad pretty creamy.