- salt, to taste
- pinch cayenne pepper
- 1½ cups mayonnaise
- ⅛ tsp. garlic powder
- 1 Tbs. Dijon Mustard
- 2 Tbs. lemon juice
- 1 rib celery, minced
- ¼ cup minced fresh flat-leaf parsley
- ½ small red onion, minced
- 1 lb. elbow macaroni
- freshly ground black pepper, to taste
Cool and Creamy Macaroni Salad
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Pasta, Summer, Vegetarian
Active Time: 30 minutes
Start to Finish: 40 minutes
Bring 4 quarts water to boil in a large pot. Add 1 Tbs. salt and macaroni and cook until tender. 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 the flavors are absorbed, about 2 minutes. Add the mayonnaise and let sit until salad texture is no longer watery, 5 to 10 minutes. Season with salt and pepper to taste.
Don't drain the macaroni too well before adding the other ingredients-- a little extra moisture will keep the salad from drying out. Regular mayonnaise is best (Hellman's-- or Best Foods in the west-- always), although you can substitute low-fat mayo. Do not use nonfat or Miracle Whip.
The finished salad can be refrigerated in an airtight container for up to 2 days. Check the consistency and seasonings before serving; if necessary, simply stir in a little warm water to loosen the texture.
This recipe appears in the following parties:
Memorial Day Barbecue