Total Time
15mins
Prep 15 mins
Cook 0 mins

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 Nutrition

Directions

  1. Bring 4 quarts of water to a boil in large pot. Add 1 tablespoons salt and macaroni and cook until nearly tender, about 5 minutes.
  2. Drain in colander and rinse with cold water until cool, then drain briefly so that the macaroni remains moist. Transfer to a large bowl.
  3. Stir in onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne and let sit until flavors are absorbed, about 2 minutes.
  4. Add mayonnaise and let sit until salad texture is no longer watery, 5-10 minutes.
  5. Season with salt and pepper to taste. Serve.
  6. (The salad can be covered and refrigerated for up to 2 days. Check consistency and seasonings before serving.).
Most Helpful

I found this from Cook's Country. Good stuff--disappears quickly. Next time I'll add some peas and maybe some cheese. It's great just as it is, but I even thought adding broccoli might give it some more. Thanks for posting this great recipe!

AmyZoe January 27, 2013

This recipe is from America's Test Kitchen and it turned out pretty good. I think it really helps adding the spices before the mayonnaise so the pasta soaks up the flavor. It was nice and creamy. We added some salt. I think next time we'll add some olives too just to give it a little more.

Katemeri July 06, 2012