Creamy Macaroni Salad

Serves 8-10

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.

ingredients

Table salt
1 lbs elbow macaroni
1/2 small red onion , minced
1 rib celery , minced
1/4 C minced fresh parsley leaves
2 tbsp lemon juice
1 tbsp Dijon mustard
1/8 tsp garlic powder
pinch cayenne pepper
1 1/2 C mayonnaise
Ground black pepper

directions

1
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.
2
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.)

Source: Kristine Foley