Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp salt
  • 1/2 cup mayonnaise
  • 1/3 cup bottled Italian dressing
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1/2 tsp dried Italian seasoning
  • 1/4 tsp black pepper
  • 1/2 cup red onion, finely diced
  • 1/2 cup celery, thinly sliced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup sliced black olives
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the macaroni and cook for 1 minute less than the package directions for al dente.
  3. Drain the pasta into a colander and immediately rinse under cold running water until the noodles are cool to the touch. Shake well to remove excess water.
  4. In a large mixing bowl, combine the mayonnaise, Italian dressing, Parmesan, Dijon, garlic powder, and Italian seasoning.
  5. Whisk vigorously until the mixture is completely smooth and velvety, then add black pepper to taste.
  6. Add the chilled macaroni and all the fresh mix-ins (onion, celery, pepper, olives, and parsley) to the dressing.
  7. Use a silicone spatula to fold the ingredients together until every noodle is evenly coated.
  8. Cover the bowl and refrigerate for at least 2 hours before serving to allow the flavors to marry.