Macaroni Salad

I found this recipe on Pinterest and decided to make it to accompany our Father's Day BBQ. I doubled the recipe because I was serving a lot of people but this is the recipe for serving 8.

 

Ingredients:

1/2 pound elbow macaroni (I used this)

2 large eggs

3/4 cups of mayonnaise

2 tbsp. fresh lemon juice

kosher salt and black pepper

2 scallions, thinly sliced

4 stalks celery, chopped

1/4 cup chopped flat leaf parsley

Directions:

 

Cook macaroni according to package directions. Once cooked run under cold water to cool.

Meanwhile, place the eggs in a small saucepan and add enough cold water to cover them by one inch. Bring to a boil (it's important to place the eggs in cold water and let them come to a boil). Once the water boils remove from heat, cover and let stand for 15 minutes. Drain and run the eggs under cold water to cool. Peel the eggs and coarsely chop.

 

In a large bowl, whisk together the mayonnaise, lemon juice, 1/2 tsp. salt and 1/4 tsp. pepper.

Even though I doubled the recipe I kept the 3/4 cup of mayonnaise the same - so if I were making a this recipe non-doubled I would probably reduce this amount as well.

 

Add macaroni, chopped eggs, scallions, celery, and parsley and toss gently to combine.

Usually macaroni salad is loaded with mayonnaise but since I cut the mayo in half it turned out nice and light. When I make it in the future I will add in sliced black olives to add a little more saltiness. The celery added a nice texture to the salad as well.

 

Bon Appetit!