Macaroni Salad

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Pre-Notes

Don’t drain the macaroni too well before adding the other ingredients, a little extra moisture will keep the salad from drying out.

This salad can be made 2 days ahead. If you make the salad ahead of time, stir in a little warm water to loosen the texture.

Ingredients

1. 1 lb elbow macaroni
2. ½ small red onion, minced
3. 1 rib celery, minced
4. ¼ c parsley leaves, minced
5. 2 T lemon juice
6. 1T Dijon mustard
7. ⅛ t garlic powder
8. pinch cayenne pepper
9. 1 ½ c mayonnaise
10. salt
11. black pepper

Instructions

1. Bring 4 quarts water to boil in large pot.
2. Add 1 T salt and macaroni and cook until nearly tender, about 5 minutes.
3. Drain in colander and rinse with cold water until cool, then drain briefly so that macaroni remains moist.
4. Transfer to large bowl.
5. Stir in onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne, and let sit until flavors are absorbed, about 2 minutes.
6. Add mayonnaise and let sit until salad texture is no longer watery, 5 to 10 minutes.
7. Season with salt and pepper to taste.
8. The salad can be covered and refrigerated for up to 2 days.
9. Serve.

Picture of Recipe