Cool and Creamy Macaroni Salad

By carvalhohm

Ingredients

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

Preparation

Step 1

Bring 4 quarts of water to a boil in large pot. Add 1 tablespoons 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 the macaroni remains moist. Transfer to a large bowl.

Stir in onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne and let sit until flavors are absorbed, about 2 minutes.

Add mayonnaise and let sit until salad texture is no longer watery, 5-10 minutes.

Season with salt and pepper to taste. Serve.

(The salad can be covered and refrigerated for up to 2 days. Check consistency and seasonings before serving.).