i love this recipe because it is simple, not just to make but the flavors are clean and refreshing. like many pasta salads it isn't overwhelmingly filled with mayo or heavy, yet light and crisp. the best part is it gets better with time. enjoy!
1 lb. macaroni, cooked and cooled
3 stalks celery, minced
3 large carrots, minced
1/2 red onion, minced
1/3 cup parsley, minced
1/3 cup light mayonnaise
3-4 tablespoons milk
juice of 2 lemons
zest of 1/2 a lemon
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1. First, cook your macaroni, then when it’s done, drain the water and rinse the pasta under cold water so that it stops cooking. Set aside.
2. Mince your celery, carrots, red onion, and parsley, then toss them with the macaroni, mayonnaise, milk, lemon juice, lemon zest, salt, pepper, paprika, and cayenne pepper. Taste, and adjust seasonings as needed. Let sit for at least 1 hour, covered, in the refrigerator, then taste and adjust seasonings again. This will keep well in an airtight container in the refrigerator for up to 1 week.
*Recipe and picture adapted from the crepes of wrath
never forget. 9/11/.