Easy Macaroni Salad
A creamy, classic macaroni salad that's quick to prepare and perfect for potlucks.
Equipment
- Large Pot
- Colander
- Large Bowl
- Measuring cups and spoons
- Wooden Spoon or Spatula
Ingredients
- salt and pepper to taste
- 1 pound elbow pasta
- 1/3 cup red onion minced
- 1 rib celery minced
- 1/4 cup fresh parsley finely chopped
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1 1/2 cups mayonnaise
Instructions
- Bring 4 quarts of water to a boil in a large pot; add 1 tablespoon salt and the elbow pasta.
- Cook the pasta until al dente, about 6–8 minutes, then drain in a colander.
- Rinse the drained pasta with cold water until it is no longer hot, then drain briefly, leaving a little moisture.
- Transfer the pasta to a large bowl and add the minced red onion, minced celery, chopped parsley, lemon juice, Dijon mustard, garlic powder, and cayenne pepper; stir to combine and let sit 2 minutes.
- Add the mayonnaise and stir until evenly coated; let the salad rest 5–10 minutes for flavors to meld.
- Season to taste with salt and pepper, then serve immediately or chill as desired.
Notes
- Use full-fat mayonnaise for the creamiest texture.
- Adjust cayenne for spiciness preference.
- Letting the pasta rest helps it absorb flavor while staying creamy.