Picnics and potlucks nearly always have a macaroni salad or two. Often it’s store-bought and kind of a watery mush. People eat it because it’s there.
But I believe if you’re going to eat something, you should really enjoy it. Here’s a flavorful macaroni salad that’s easy to prepare.
MACARONI SALAD – makes about 6½ cups
- 1 lb small elbow macaroni with ridges (the ridges hold the dressing)
- 1/2 cup shallots, minced
- 2/3 cup celery (1 good-sized stalk), chopped
- 1/4 cup flat-leaf parsley, chopped
- 2 T lemon juice
- 1 T Dijon mustard
- 1/8 tsp garlic powder
- 1/8 tsp cayenne pepper
- 1½ cups mayonnaise
- 1/2 tsp salt
- 1/4 tsp ground black pepper
In a large pot, bring 4 quarts water to full boil. Add in 1 T salt and the pasta. Cook for about 5 minutes – until al dente. Drain and cool by running cold water over it. Pour into a large bowl.
Stir in the shallots, celery, parsley, lemon juice, Dijon, garlic powder, and cayenne. Let sit for 3 minutes to absorb flavors.
Mix in the mayonnaise, cover, and refrigerate until mayo is absorbed. Season with salt and pepper, adjusting as necessary.