Creamy Macaroni Salad

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add to shopping list Ingredients

Salt & Pepper
2 tbs. Olive Oil
1 pound Elbow macaroni
1/4 cup red onion, minced
1 celery rib, minced
4 tbs. red bell pepper, minced
1/4 cup fresh parsley, chopped
2 tbs. fresh chived, chopped
1 tbs. Country Dijon Mustard
1/8 tsp. Garlic Powder
1/8 tsp. Cayenne Pepper
1 1/2 cups Mayonnaise

Preparation

Bring 4 quarts of water to boil in a large pot. Add 1 tablespoon of salt and 2 tablespoons of olive oil. Add pasta and cook to al dente, about 6-8 minutes. Drain in collander and rinse with cold water to stop cooking and prevent pasta from clumping. Drain again briefly - you want the pasta slightly wet so it doesn't soak up the dressing completely. Transfer to a large bowl.

For the dressing, stir in onion, celery, bell pepper, parsley, lemon juice, mustard, chives, garlic powder and cayenne. Let sit until flavors are absorbed, about 2-3 minutes. Add mayonnaise and stir. Let sit until salad is no longer watery - about 5-10 minutes. Season with salt and pepper and serve. (Salad may be refrigerated covered for up to 2 days.)

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Reviews

10/26/10

Theresa111 says:

Buck, This is pretty, looks very creamy and one of my favorite comfort food dishes.

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