Cool and Creamy Macaroni Salad

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.

• Ready In: 15 mins
• Serves: 8-10

Ingredients

•  table salt
• 1  lb elbow macaroni
• 1⁄2 small red onion, minced
• 1  celery rib, minced
• 1⁄4 cup fresh parsley leaves, minced
• 2  tablespoons lemon juice
• 1  tablespoon Dijon mustard
• 1⁄8 teaspoon garlic powder
• 1  pinch cayenne pepper
• 1 1⁄2 cups mayonnaise
•  ground black pepper

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.).