Macaroni Salad
This classic recipe has been upgraded by America's Test Kitchen and is better than ever.
Ingredients
- Table salt
- 1 lb. elbow macaroni
- ½ small red onion minced
- 1 rib celery minced
- ¼ cup minced fresh parsley leaves
- 2 Tbs. lemon juice
- 1 Tbs. Dijon mustard
- ⅛ tsp. garlic powder
- pinch cayenne pepper
- 1 ½ 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.)
