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Labor Day: Cool and Creamy Macaroni Salad

Source of Recipe


Cook's Country



List of Ingredients



• Salt and pepper
  
• 1 pound elbow macaroni
  
• ¼ cup minced red onion
  
• 1 celery rib, minced
  
• ¼ cup chopped fresh parsley
  
• 2 Tbsp fresh lemon juice
  
• 1 Tbsp Dijon mustard
  
• 1/8 tsp garlic powder
  
• 1/8 tsp cayenne pepper
  
• 1½ cups mayonnaise (not Miracle Whip)
  






Instructions



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.
   
   
2. Stir in onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne and let sit until flavors are absorbed, about 2 minutes.
   
   
3. 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.)
   
   Serves 8 to 10