Bring 4 quarts water to boil in large pot. Add 1 tbsp salt and pasta and cook until al dente, 6-8 mins. Drain in colander and rinse with cold water until cool. Drain again briefly and transfer to large bowl.
Stir in onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne and let sit until flavors are absorbed, about 2 mins. Add mayonnaise and let sit until salad is no longer watery, 5-10 mins. Season with salt and pepper. Serve.
Originally Submitted
9/20/2010
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