Cool and Creamy Macaroni Salad
Source of Recipe
Cook's Country
Recipe Introduction
Don’t drain the macaroni too well before adding the other ingredients--a little extra moisture will keep the salad from drying out. If you’ve made the salad ahead of time, simply stir in a little warm water to loosen the texture.
List of Ingredients
- Table salt
- 1 pound elbow macaroni
- 1/2 small red onion , minced
- 1 rib celery , minced
- 1/4 cup minced fresh parsley leaves
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1/8 teaspoon garlic powder
- Pinch cayenne pepper
- 1 1/2 cups mayonnaise
- Ground black pepper
Instructions
- Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain briefly so that macaroni remains moist. 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 texture is no longer watery, 5 to 10 minutes. Season with salt and pepper to taste. Serve. (The salad can be covered and refrigerated for up to 2 days. Check consistency and seasonings before serving.)
Final Comments
Serves 8 to 10
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