Macaroni Salad

By carvalhohm

Ingredients

• 1 1 1 lb elbow macaroni
• 1 1 1 lb elbow macaroni
• 1 1 1 lb elbow macaroni
• salt
• salt
• salt
• 1 1/2 1 1/2 1/2 cup mayonnaise
• 1 1/2 1 1/2 1/2 cup mayonnaise
• 1 1/2 1 1/2 1/2 cup mayonnaise
• 1 1 1 celery rib, chopped fine
• 1 1 1 celery rib, chopped fine
• 1 1 1 celery rib, chopped fine
• 1 1⁄4 1⁄4 cup minced sweet pickle
• 1 1⁄4 1⁄4 cup minced sweet pickle
• 1 1⁄4 1⁄4 cup minced sweet pickle
• 1 1⁄4 1⁄4 cup minced fresh parsley
• 1 1⁄4 1⁄4 cup minced fresh parsley
• 1 1⁄4 1⁄4 cup minced fresh parsley
• 2 2 2 T. fresh lemon juice
• 2 2 2 T. fresh lemon juice
• 2 2 2 T. fresh lemon juice
• 3 3 3 tablespoons minced red onions
• 3 3 3 tablespoons minced red onions
• 3 3 3 tablespoons minced red onions
• 1 1 1 T. Dijon mustard
• 1 1 1 T. Dijon mustard
• 1 1 1 T. Dijon mustard
• 1/8 1/8 1/8 tsp. garlic powder
• 1/8 1/8 1/8 tsp. garlic powder
• 1/8 1/8 1/8 tsp. garlic powder
• pepper
• pepper
• pepper

Details

Adapted from geniuskitchen.com

Preparation

Step 1

Cook the macaroni in 4 quarts boiling water seasoned with 1 tablespoon salt, until thoroughly tender, 10-12 minutes.

Shake out any excess water and spread evenly over paper towels to dry for about 3 minutes.

Cover the macaroni with another layer of paper towels and roll the macaroni around to blot away any remaining moisture.

Toss the macaroni with the remaining ingredients and season with salt and pepper to taste.

Cover and refrigerate at least 1 hour before serving.