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Parsley Macaroni Salad

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Ingredients
  Elbow macaroni 1 Pound (1 Box)
  Mayonnaise 1 Cup (16 tbs)
  Sugar 1 Teaspoon
  Lemon juice 1 Tablespoon
  Salt 2 Teaspoon
  Black pepper To Taste
  Carrot 1 Medium, peeled and grated coarsely
  Finely chopped shallot/Finely chopped onion 1⁄4 Cup (4 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
Directions

1. Boil the macaroni until quite soft. (You want it softer for pasta salad than you would if it was eaten hot, since it firms when chilled.) Run under cold water to cool.
2. Whisk together the mayonnaise, sugar, lemon juice, salt, and pepper. Dress the macaroni with this mixture. Toss with the carrot, shallot, and parsley.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Pasta

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