INGREDIENTS
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1 pound small ridged elbow macaroni noodles or cavatappi (corkscrew pasta)*
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Liberally salted water
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2-3 tablespoons dried parsley
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1/4 teaspoon granulated garlic
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1 tablespoon Dijon mustard
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1 1/3 cups mayonnaise
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1 tablespoon white vinegar
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1 red onion, finely diced
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3/4 cup finely diced celery