Retro Macaroni Salad - cooking recipe

Ingredients

1 lb elbow macaroni
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 cup minced red onion
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 yellow bell pepper, diced
1/2 cup diced celery
1/4 cup finely chopped fresh curly-leaf parsley, for ganish
Dressing
2 teaspoons fresh lemon juice
2 garlic cloves, minced
1 cup mayonnaise (homemade or high quality commercial-brand)
salt and fresh ground white pepper

Preparation

Prepare the macaroni according to the package directions; drain, rinse under cold water, and drain again.
Transfer the pasta into a large serving bowl; add in the olive oil and vinegar; toss to coat, then cover and refrigerate overnight.
Add in the onion, bell peppers, and celery; stir to combine.
To make the dressing: whisk together all the dressing ingredients.
Pour the dressing over the macaroni mixture; toss gently to coat thoroughly.
Serve immediately or may refrigerate up to 8 hours.
Sprinkle with parsly right before serving.