Macaroni Salad

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


  1. Cook the macaroni in a large pot of salted water, until 1 minute less than al dente. Drain & rinse under cold water. Set aside.
  2. In a mixing bowl, combine the red onion, celery, parsley, lemon juice, mustard, garlic powder & cayenne.
  3. Add the macaroni & stir to combine. Let the mixture sit for a few minutes, for the flavors to meld.
  4. Add the mayonnaise, stir well and season with salt & pepper to taste.
  5. Serve immediately, or refrigerate for up to 2 days.

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