Cool And Creamy Macaroni Salad - cooking recipe

Ingredients

table salt
1 lb elbow macaroni
1/2 small red onion, minced
1 celery rib, minced
1/4 cup fresh parsley leaves, minced
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon garlic powder
1 pinch cayenne pepper
1 1/2 cups mayonnaise
ground black pepper

Preparation

Bring 4 quarts of water to a boil in large pot. Add 1 tablespoons salt and macaroni and cook until nearly tender, about 5 minutes.
Drain in colander and rinse with cold water until cool, then drain briefly so that the macaroni remains moist. Transfer to a large bowl.
Stir in onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne and let sit until flavors are absorbed, about 2 minutes.
Add mayonnaise and let sit until salad texture is no longer watery, 5-10 minutes.
Season with salt and pepper to taste. Serve.
(The salad can be covered and refrigerated for up to 2 days. Check consistency and seasonings before serving.).