Ingredients
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8 ounces elbow macaroni, raw
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1/2 cup reduced-calorie mayonnaise
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1 tablespoon red wine vinegar
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1 teaspoon Dijon mustard
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1/2 teaspoon garlic powder
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1 cup celery, chopped
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1/3 cup red onion, finely chopped
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2 tablespoons fresh parsley, chopped
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1/8 teaspoon table salt (or more)
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1/8 teaspoon black pepper, freshly ground (to taste)
Instructions
- Cook macaroni according to package directions; drain and transfer to a large bowl.
- In a medium bowl, whisk together mayonnaise, vinegar, mustard and garlic powder; stir mixture into cooked macaroni.
- Fold in celery, red onion and parsley.
- Season to taste with salt and black pepper.
- Serve warm or chilled.
- Yields about 2/3 cup per serving.