Macaroni Salad

A summer picnic favorite from Cook’s Country

Has Kim tried this? No

1 lb elbow macaroni

1/2 small red onion, minced

1 celery rib, minced

1/4 cup minced fresh parsley

2 tbsp lemon juice

1 tbsp Dijon mustard

1/8 tsp garlic powder

Pinch cayenne pepper

1 1/2 c mayonnaise

  1. Cook macaroni 5 minutes or until nearly tender. Drain and rinse with cold water, then drain but leave macaroni moist. Transfer to large bowl.
  2. Stir in onion, celery, parsley, lemon juice, mustard, garlic powder and pinch cayenne pepper. Let sit until flavors are absorbed, about 2 minutes. Add mayo and let sit unti salad texture is no longer watery, 5 to 10 minutes. Season with salt and pepper to taste. Salad can be covered and refrigerated for up to 2 days.

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