- Difficulty
- Easy
- Preparation
- 5 minutes
- Cooking time
- 5 minutes
- Servings
- 4
- 1 lb
- Elbow macaroni
- 3 Tbsp
- White vinegar, divided
- 3 Tbsp
- Minced red onion
- 2
- Celery ribs, minced
- ¼ Cup
- Chopped fresh parsley
- 1 ½ Cups
- Mayonnaise
- 2 Tbsp
- a2 Milk® Whole
- 1 Tbsp
- Dijon mustard
- ⅛ tsp
- Garlic powder
- ⅛ tsp
- Onion powder
- ⅛ tsp.
- Celery salt
- To taste
- Salt and pepper
- Garnish
- Dash of paprika and a sprig fresh parsley
- Place the macaroni into 4 quarts boiling water with 2 Tbsp. white vinegar. Season with a large pinch of salt.
- Boil the macaroni until just tender, about 5 minutes. Drain and combine with the chopped vegetables and parsley in a mixing bowl.
- In a separate bowl, whisk together the mayonnaise, remaining white vinegar, whole milk, Dijon mustard and seasonings.
- Toss the macaroni mixture with the dressing to coat.
- Garnish with a dash of paprika and fresh parsley to serve.
