Creamy Macaroni Salad

Ingredients:
Table Salt
1 lb. elbow macaroni (preferably with ridges)
1/2 red onion, minced
1 rib celery, minced
1/4 cup minced parsley leaves
2 Tbsp lemon juice
1 Tbsp Dijon mustard
1/8 tsp garlic powder
Pinch cayenne pepper
3/4 cup mayonnaise
3/4 cup sour cream


Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes. Noodles should not be completely done.  Drain in colander and rinse with cold water until cool, then drain briefly so that macaroni remains moist. Transfer to large bowl.


Stir in onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne, and let sit until flavors are absorbed, about 2 minutes. Add mayonnaise and let sit until salad texture is no longer watery, 5 to 10 minutes. Season with salt and pepper to taste. Serve. (The salad can be covered and refrigerated for up to 2 days. Check consistency and seasonings before serving.)

Broccoli & Cauliflower Salad

4 c. broccoli, cut into bite size pieces

4 c. cauliflower, cut into bite size pieces

1 can water chestnuts, sliced (I don't like these, so I left them out)

½ c. black olives, sliced

1 lb. bacon, sliced & fried crisp

½ c. grated parmesan cheese

1 c. cherry tomatoes, sliced in half

DRESSING:

2 c. mayo 1 c. sugar

Mix mayo and sugar together and refrigerate.

Right before you are ready to serve combine all ingredients and toss with dressing.