Cool And Creamy Macaroni Salad W/roasted Peppers
From shandy 13 years ago
- 25 to make
- Serves 8
Barilla is a great brand to use for elbow macaroni and Hellman's Real Mayonnaise (also known as Best Foods) is a must for this salad. Miracle Whip is just to sweet here.
Ingredients
- salt and pepper shopping list
- 1 pound elbow macaroni shopping list
- 1/4 cup minced red onion or use regular yellow onion shopping list
- 1 celery rib, minced shopping list
- 1/4 cup finely chopped parsley shopping list
- 2 T. lemon juice shopping list
- 1 T. Dijon mustard (heaping Tablespoon) shopping list
- 1/2 t. garlic powder shopping list
- 1/2 t. cayenne pepper shopping list
- 1 cup drained jarred roasted red peppers, chopped shopping list
- 1 1/2 cups mayonnaise (see brief intro) shopping list
How to make it
- Cook pasta. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente, 6 to 8 minutes. Drain in colander and rinse with cold water until cool. Drain again briefly and transfer to large bowl.
- MAKE DRESSING: Stir in onion, celery, parsley, lemon juice, mustard, garlic powder, cayenne, and roasted red peppers. Add mayonnaise and let sit until salad is no longer watery, 5 to 10 minutes. Season with salt and pepper. Serve. (Salad can be refrigerated, covered, for about 2 days.)
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