Korean Macaroni Salad

Ingredients

• 200 g elbow macaroni  ((7 ounces))
• 50 g cucumber (, seeded & cut into small cubes, (1.7 ounces))
• 1/2 tsp fine sea salt
• 50 g corn kernel ((from tin), drained, (1.7 ounces))
• 50 g red bell pepper (/ capsicum, cut into small cubes, (1.7 ounces))
• 1/2 cup mayonnaise ((whole egg))
• 1 Tbsp sugar
• 1/2 Tbsp honey
• 1/2 tsp lemon juice
• 1/2 tsp fine sea salt (, adjust to your taste)
• ground black pepper
• 1 tsp dijon mustard ((optional))

Steps

1. 1

   Cook the macaroni pasta following the package instructions. (If the package does not suggest, I would recommend adding some fine sea salt while boiling the pasta.) Drain and cool down for 2 mins.

2. 2

   While the pasta is cooking, combine the salad dressing in a separate bowl. Also, separately, combine the cucumber and the salt (1/2 tsp) in a small bowl. Mix them well and set it aside until the remaining ingredients are ready. When ready, gently squeeze the water out of the cucumber.

3. 3

   Mix all ingredients in a large bowl until well combined. Chill in the fridge for at least 30 mins to develop the flavor. Serve.