August 3, 2010
When I was planning the menu for Jim’s 30th birthday party, he had just a few requests: Buffalo Chicken Dip, Yellow Cupcakes with White Frosting, and Macaroni Salad. The first two were things I had made before, but, since I didn’t really care for macaroni salad, I had to go on a search for a good recipe. When I stumbled upon this recipe on The Parsley Thief, I was happy to see that there were elements of actual flavor within the recipe rather than something that produced a bland and over mayonnaised concoction that I was used to seeing.
This was a total hit. Not only did I like, but I received a lot of compliments, and requests for the recipe, from our guests … including the guest of honor. Since I don’t see Jim letting go of his love for this salad, I’m happy to have found a recipe we can both love.
- 1 lb. Elbow Macaroni, or curly pasta
- ½ Small Red Onion, minced
- 1 Celery Stalk, minced
- ¼ cup Fresh Parsley, minced
- 1 Tbsp Lemon Juice
- 1 Tbsp Dijon Mustard
- ¼ tsp Garlic Powder
- ½ tsp Chili Powder
- 1 ½ cups Mayonnaise
- Black Pepper, freshly ground
- Kosher Salt
- Cook the macaroni in a large pot of salted water, until 1 minute less than al dente. Drain & rinse under cold water. Set aside.
- In a mixing bowl, combine the red onion, celery, parsley, lemon juice, mustard, garlic powder & cayenne.
- Add the macaroni & stir to combine. Let the mixture sit for a few minutes, for the flavors to meld.
- Add the mayonnaise, stir well and season with salt & pepper to taste.
- Serve immediately, or refrigerate for up to 2 days.