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Macaroni Salad
Creamy, tangy, picnic classic
Ingredients
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- 1 lb elbow macaroni
- ¾ cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 2 celery ribs, diced
- ¼ cup red onion, minced
- ¼ cup dill pickles, diced
- 2 tbsp parsley
- Salt and pepper
Instructions
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- Cook pasta until tender. Rinse with cold water.
- Whisk mayo, vinegar, mustard.
- Add pasta, celery, onion, pickles, parsley. Toss.
- Season generously.
- Refrigerate at least 2 hours.
- Before serving, stir and adjust. Add more mayo if dry.
Notes
- Pasta absorbs dressing - make it wetter than you think.
- Tastes better next day.
Serious Eats (Rigorously tested)