1 pound elbow macaroni
1 ½ cups mayonnaise
½ small red onion, minced
1 celery rib, chopped fine
¼ cup minced fresh parsley leaves
1 tablespoon Dijon mustard
⅛ teaspoon garlic powder
1 pinch white pepper
Bring 4 quarts water to a boil in a large pot. Stir 1 tablespoon salt and the pasta into the boiling water and cook, stirring often, until nearly tender, about 5 minutes. Drain the pasta and rinse with cold water until cool, then drain shake and drain again. Transfer to a large bowl.
Stir in the onion, celery, parsley, mustard, garlic powder, and pepper and let sit until the flavors are absorbed, about 2 minutes. Add the mayonnaise and let sit until the salad is no longer watery, 5 to 10 minutes.
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