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Cool and Creamy Macaroni Salad


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  • Table salt
  • 1 pound elbow macaroni
  • 1/2 small red onion , minced
  • 1 rib celery , minced
  • 1/4 cup minced fresh parsley leaves
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon garlic powder
  • Pinch cayenne pepper
  • 1 1/2 cups mayonnaise
  • Ground black pepper


Servings 6


Step 1

Don’t drain the macaroni too well before adding the other ingredients--a little extra moisture will keep the salad from drying out. If you’ve made the salad ahead of time, simply stir in a little warm water to loosen the texture.

1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain briefly so that macaroni remains moist. Transfer to large bowl.

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