Nancy Young wrote:
> Kliserup wrote:
>> Can someone please help me out with a recipe for a simple but tasty
>> macaroni salad? TIA
>
> Try signing up for America's Test Kitchen to get their recipe
> for macaroni salad. They had a couple of hints to making
> it that I want to try. americastestkitchen.com search on
> macaroni salad.

Okay, here's the recipe from their website. The hints are in the
comments, leave the macaroni a little moist before adding the
other ingredients so it doesn't soak up all the mayo, and use a
little warm water to perk it up the next day. Beats continually
adding more mayo the way I have.

Cool and Creamy Macaroni Salad
from the Episode: Rainy Day BBQ Pork Chops


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.

Serves 8 to 10 Table salt
1 pound elbow macaroni
1/2 small red onion , minced
1 rib celery , minced
1/4 cup minced fresh parsley leaves
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 1/2 cups mayonnaise
Ground black pepper

1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and
macaroni and cook until nearly tender, about 5 minutes. Drain in colander
and rinse with cold water until cool, then drain briefly so that macaroni
remains moist. Transfer to large bowl.

2. Stir in onion, celery, parsley, lemon juice, mustard, garlic powder, and
cayenne, and let sit until flavors are absorbed, about 2 minutes. Add
mayonnaise and let sit until salad texture is no longer watery, 5 to 10
minutes. Season with salt and pepper to taste. Serve. (The salad can be
covered and refrigerated for up to 2 days. Check consistency and seasonings
before serving.)