Deli-Style Macaroni Salad - cooking recipe

Ingredients

salt
1 lb elbow macaroni
1 large shallot, minced
5 tablespoons fresh lemon juice
2 tablespoons vegetable oil
2 teaspoons Dijon mustard
1/4 teaspoon garlic powder
ground black pepper
2 eggs, hard cooked, peeled and chopped coarse
1 celery rib, minced
3 tablespoons sweet pickle relish
2 tablespoons fresh parsley, minced
1 1/2 cups mayonnaise
1/2 cup whole milk

Preparation

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, 1/2 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.