Deli-Style Macaroni Salad

Recipe by lisar
READY IN: 3hrs
SERVES: 12-14




  • Bring 4 quarts water to a boil in a large pot.
  • Stir in 2 T. salt and the pasta and cook until completely tender. Drain the macaroni in a colander, then rinse until cool.
  • Meanwhile, combine the shallot, 3 tablespoons of the lemon juice, oil, Dijon, garlic powder, ½ t. salt and a pinch of pepper in a large bowl.
  • Toss the rinsed pasta with the shallot mixture, then stir in the eggs, celery, pickle relish and parsley.
  • To Store: Cover the bowl tightly with plastic wrap and refrigerate up until 3 days.
  • To Serve: Stir in the mayonnaise, milk and remaining 2 T. lemon juice into the salad and season with salt and pepper to taste.
  • To Serve Right Away*: refrigerate pasta until well chilled, about 3 hours, before tossing with the mayo, milk and lemon juice. **I think you could probably get away without 3 hour refrigeration, but I would recommend it so the mayo taste could mellow out.