Parsley Macaroni Salad Recipe
Ingredients
| Elbow macaroni | 1 box | |
| Mayonnaise | 1 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Ground black pepper | To Taste | |
| 1 medium carrot, peeled and grated coarsely | ||
| 1/4 cup finely chopped shallot or onion | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
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.
2. Whisk together the mayonnaise, sugar, lemon juice, salt, and pepper. Dress the macaroni with this mixture. Toss with the carrot, shallot, and parsley.
Chef
