Ingredients
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1 lb elbow macaroni
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1 teaspoon garlic powder
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1 teaspoon celery salt
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1 cup mayonnaise
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1/2 cup finely diced celery
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3 tablespoons chopped fresh parsley
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salt & freshly ground black pepper
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1 dash ground cayenne pepper
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3 tablespoons diced red onions
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1/2 cup finely diced green bell pepper (I like to use red bell pepper too)
Instructions
- In a large pot of boiling salted water, cook the macaroni until al dente, about 8-9 minutes or to taste. Drain, then rinse the macaroni until cool. Drain very well.
- In a large bowl, add the garlic powder, celery salt and mayonnaise to the macaroni and toss to coat. Add cayenne if using. Stir in well.
- Stir in the green pepper, celery, onion and parsley and season to taste with salt and pepper.
- Chill before serving.