1 pound elbow macaroni, cooked, rinsed with cold water, and drained
1 stalk celery, chopped
1 cup roasted red peppers, chopped
3 tablespoons capers
2 tablespoons lemon juice
1 tablespoon Dijon mustard
⅛ teaspoon granulated garlic
⅛ teaspoon cayenne pepper
1½ cups mayonnaise

Stir celery, peppers, capers, lemon juice, mustard, garlic and cayenne into macaroni. Add mayonnaise and mix well. Chill.