Parsley Macaroni Salad
|Elbow macaroni||1 Pound (1 Box)|
|Mayonnaise||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|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)|
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.