Alyssa made this incredible macaroni salad for us recently. It's refreshing and has a perfect consistency.
Cool and Creamy Macaroni Salad
Serves 8 to 10
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 fresh lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 1/2 cups mayonnaise
1. COOK PASTA 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.
2. MAKE DRESSING 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.)
Recipe source: Cook's Country
I made this delicious salad for our BBQ last night. It was delightful. The only thing I think I would change is to add some chopped tomatoes to it (because I like them).
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