best macaroni salad

i’m breaking the blog silence for this bad boy…a little late for summer, but there’s still hope for your fall cookouts and football-watching parties…

best macaroni salad
inspired by my friend mary; adapted from america’s test kitchen

1 lb ditalini or elbow macaroni
1 cup mayonnaise
2 celery ribs, chopped fine
3 hard-boiled eggs, peeled and chopped fine
1/2 cup chopped black olives
1/2 cup minced sweet pickle
3/4 cup minced fresh parsley
1 lemon’s worth of juice (about 1/4 cup)
1/4 cup minced red onions
2 teaspoons Dijon mustard
salt and pepper to taste

Cook the macaroni according to package directions until tender. Drain, do not rinse, and allow to cool in a big colander. (If you need to speed up the draining/cooling process, spread the macaroni evenly over paper towels and roll/pat dry.)

Toss the macaroni with the remaining ingredients and season with salt and pepper to taste.

Cover and refrigerate at least 1 hour (even better: overnight) before serving.

since i forgot to photograph mine, this image is courtesy of I Believe I Can Fry, who has her own legit take on this salad!

since i forgot to photograph mine, this image is courtesy of I Believe I Can Fry, who has her own legit take on this salad!

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