Classic Macaroni Salad

By rossboys

Ingredients

• 1 lb whole-wheat elbow macaroni, boiled until tender in heavily salted water, drained, rinsed in cold water, and drained again
• 1 1/2 cups coarsely grated carrots (about 2 large)
• 1 cup diced celery (about 2 stalks)
• 1 fat scallion, sliced in half lengthwise and slivered
• 1 cup Hellman's or Best Foods mayonnaise
• 1/4 cup white vinegar
• 1/2 cup sugar
• 1 Tbsp hotdog relish
• 1 Tbsp yellow mustard
• 3 tsp kosher salt (or half as much table salt)
• Freshly ground black pepper
• 2 Tbsp finely chopped parsley

Details

Servings 8

Preparation

Step 1

Combine the pasta and vegetables in a large bowl.

Whisk together the mayo, vinegar, sugar, relish, mustard, salt, and pepper, pour this over the salad, add the parsley, and stir together gently. The salad is good like this -- but it's even better if it gets a chance to sit in the fridge, covered, for an hour or two