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    Side: Cool and Creamy Macaroni Salad

    Source of Recipe


    From "The Ultimate Burger" by America's Test Kitchen

    List of Ingredients


    • 8 ounces (2 cups) elbow macaroni
    • Salt for cooking pasta
    • ¼ cup finely chopped red onion
    • ¼ cup finely chopped celery
    • 2 tablespoons minced fresh parsley
    • 1 tablespoon lemon juice
    • 1½ teaspoons Dijon mustard
    • Pinch garlic powder
    • Pinch cayenne pepper
    • ¾ cup mayonnaise


    Instructions


    1. Bring 4 quarts water to boil in large pot. Add macaroni and 1 tablespoon salt and cook, stirring often, until tender. Drain macaroni, rinse with cold water, and drain again, leaving macaroni slightly wet.

    2. Toss macaroni, onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne together in large bowl and let sit until flavors are absorbed, about 2 minutes. Stir in mayonnaise and let sit until salad is no longer watery, 5 to 10 minutes.

    3. Salad can be refrigerated for up to 2 days; adjust consistency with hot water as needed. Season with salt and pepper to taste before serving.

      Serves 4 to 6



 

 

 


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