Creamy Macaroni Salad

• 1 lb elbow macaroni noodles
• 2 -3 tablespoons dried parsley
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon Dijon mustard
• 1 1/3 cups mayonnaise
• 1 tablespoon white vinegar
• 1 red onion, finely diced
• 3/4 cup finely diced celery

1. Cook pasta in liberally salted water per manufacturer's instructions for al dente preparation.
2. Drain pasta then rinse in cold water.
3. Drain again then immediately add pasta to a large mixing bowl.
4. Don't let it set and dry out, you want the pasta to still be on the moist side for the next step.
5. Add parsley, garlic, salt, pepper and Dijon mustard to pasta and stir until well combined.
6. Let pasta "marinate" in the seasonings for 15-20 minutes uncovered at room temperature.
7. Doing this allows the pasta to soak up the flavors of the parsley, seasonings and mustard before adding the mayonnaise.
8. Whip together mayonnaise and vinegar and set aside.
9. Add onion, celery and mayonnaise mixture to pasta and stir until all ingredients are thoroughly combined.
10. Cover and refrigerate 1-4 hours before serving.
11. Before serving, mix well then add more salt to taste or mayo if desired.

elbow macaroni noodles, parsley, garlic, salt, black pepper, mustard, mayonnaise, white vinegar, red onion, celery

Taken from www.food.com/recipe/creamy-macaroni-salad-506442 (may not work)