Creamy Macaroni Salad
From Cook's Country
Our Cool and Creamy Macaroni Salad wraps pasta elbows and chopped celery and onion in a creamy dressing. We cooked the pasta until just tender—not all the way—and left a little moisture on it. The pasta absorbed the water rather than our creamy dressing (which could have left our salad dry and bland.) We added a fair amount of lemon juice to the salad to balance the richness of the mayonnaise. This was one of the rare occasions in which we preferred garlic powder to fresh garlic because the flavor wasn’t as sharp and the powder dissolved into the smooth dressing.
Serves 8 to 10
Don’t drain the macaroni too well before adding the other ingredients--a little extra moisture will keep the salad from drying out. If you’ve made the salad ahead of time, simply stir in a little warm water to loosen the texture.
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