Ingredients
- Salt and pepper
- 1 pound elbow macaroni
- 1/4 cup minced red onion
- 1 celery rib, minced
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1 1/2 cups mayonnaise
Preparation
Step 1
Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente, 6 to 8 minutes. Drain in colander and rinse with cold water until cool. Drain again briefly and 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 is no longer watery, 5 to 10 minutes. Season with salt and pepper. Serve. (Salad can be refrigerated, covered, for 2 days.)
Macaroni Salad with Roasted Red pepper and Capers
Add 1 cup drained jarred roasted red peppers, chopped and 6 tablespoons drained capers, chopped, with onion in step 2.
Macaroni Salad with Sharp Cheddar and Chipotle
Add 1 ½ cups shredded extra sharp cheddar cheese and 2 tablespoons minced canned chipotle chiles in adobo with onion in step 2.