Makaronieh Rangi (ماکارونی رنگی) — Persian-Style Colorful Macaroni Salad

• 340 gShaped macaroni (rotini or shells) (uncooked)
• 12 gSalt (for pasta water (about 2 tsp))
• 150 gGreen bell pepper (diced 6 mm)
• 150 gRed bell pepper (diced 6 mm)
• 200 gCherry tomatoes (halved)
• 165 gCorn kernels (drained if canned; or thawed if frozen (about 1 cup))
• 180 gCucumber (seeded and diced 8 mm)
• 60 gRed onion (finely diced)
• 20 gFresh parsley (finely chopped (about 1 cup loosely packed))
• 8 gFresh mint leaves (finely chopped (about 1/4 cup loosely packed))
• 240 gAvocado (2 small; diced 1.5 cm, added at the end)
• 60 mlFresh lime juice (about 4 tbsp, freshly squeezed)
• 75 mlOlive oil (5 tbsp, extra-virgin preferred)
• 12 gGarlic (2 large cloves, finely grated or pressed)
• 1 gBlack pepper (1/2 tsp, freshly ground)
• 2 gGround sumac (1 tsp, optional for a tart, citrusy finish)

Instructions

1. 1

   Bring a large pot of water (about 4 liters) to a rolling boil over high heat. Add 12 g salt, then stir in 340 g shaped macaroni. Cook to al dente according to package timing, usually 8–10 minutes, stirring twice to prevent sticking. Taste a piece; it should be tender with a firm center.

2. 2

   Drain the pasta in a colander and rinse under cold running water for 20–30 seconds to stop cooking and cool it quickly. Shake well to remove excess water, then spread the pasta on a tray or wide bowl for 5 minutes so surface moisture evaporates. This keeps the dressing from becoming diluted.

3. 3

   While the pasta cools, prepare the vegetables: dice the green and red bell peppers, seed and dice the cucumber, finely dice the red onion, and halve the cherry tomatoes. Chop the parsley and mint. Combine peppers, cucumber, onion, tomatoes, corn, parsley, and mint in a large mixing bowl.

4. 4

   Make the dressing: in a small bowl, whisk 60 ml fresh lime juice, 75 ml olive oil, 12 g grated garlic, 6 g salt, 1 g black pepper, and optional 2 g sumac for 20–30 seconds until slightly emulsified. Let it stand for 3 minutes so the garlic mellows and the flavors round out.

5. 5

   Add the cooled pasta to the vegetable bowl. Pour over the dressing and toss gently for 45–60 seconds, scraping the bottom to distribute oil and lime evenly. Cover and refrigerate for at least 20 minutes (or up to 4 hours) to let the pasta absorb flavor and the salad chill thoroughly.

6. 6

   Just before serving, dice the avocado and fold it in gently to avoid mashing. Taste and adjust with up to 2 g more salt and a few grinds of black pepper if needed. Serve cold or cool, and if it sits longer than 30 minutes, toss once more to re-coat the pasta.