Avoiding Additives and Preservatives

Use freshly squeezed lemon juice or pure white vinegar. I use President’s Choice Old-Fashioned Dijon and Hellman’s original mayo. Check the dried spices for colour and anti-caking agents.

Cool and creamy macaroni salad

Ingredients:

1 pound (454 g) elbow macaroni

½ small red onion, minced

2-3 celery ribs, chopped

¼ cup (60 ml) minced fresh parsley leaves or cilantro leaves

2 tablespoons (30 ml) juice from 1 lemon or 2 tablespoons (30 ml) white wine vinegar

1 tablespoon (15 ml) Dijon mustard

1/8 teaspoon (0.6 ml) garlic powder

1/8 teaspoon (0.6 ml) cayenne pepper

1 ½ cups (375 ml) mayonnaise

Pepper and salt to taste

Preparation:

Bring water to a boil in a large pot. Stir in 1 tablespoon (15 ml) salt and the pasta into the boiling water and cook, stirring often, until nearly tender, about 5 minutes. Drain the pasta and rinse with cold water until cool, then drain briefly so that the macaroni remains moist. Transfer to a large bowl.

Stir in the remaining ingredients and let sit for 5-10 minutes. If made ahead of time, refrigerate and stir again before serving. Serves 4-6.

From Food.com