So I cheated a little bit…I actually made this a while ago for an Easter potluck, but I have been so swamped at work that I am just now posting it.
This macaroni salad was extremely easy to make. I have been holding on to this recipe since the summer and now just felt like the right time to use it. So glad I did!
Macaroni Salad (Recipe Courtesy of The Parsley Thief)
1 lb. elbow macaroni
1/2 small red or yellow onion, minced (I used a bit of both because I had leftovers)
2 ribs of celery, minced
1/4 cup minced fresh parsley leaves
1 tablespoons lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon garlic powder
pinch of cayenne pepper
1 1/2 cups mayonnaise
freshly ground black pepper
pinch of chili powder for some kick
1. First cook your pasta in a large pot of salted water. Then run some cold water over it to stop the cooking process and drain it. Then transfer it to a bowl.
2. In a separate bowl combine your onions, parsley, celery, lemon juice, garlic powder, mustard, cayenne, and chili pepper.
3. Add this mixture to your pasta bowl and combine. Let the mixture sit for a while in order to absorb flavor.
4. Then add your mayonnaise and stir. Sprinkle with salt and pepper to taste. Then serve! Also great when refrigerated for leftovers