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  • Table salt
  • 1 lb. 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
  • 1.5 cups mayonnaise {12oz}
  • Ground black pepper


Servings 8


Step 1

Bring 4 qts. 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. 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. {salad can be covered and refrigerated for up to 2 days. Check consistency and seasonings before serving}

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.

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