Verna's Mac Salad

Ok, so all the salad needed was an overnighter in the fridge!  the next day it was AMAZING! Almost as good as Verna's :)  Now, I am not the best at "measuring" my ingredients, so I am going to do my best here at guessing how much I used, but if you attempt this recipe, please feel free to adjust to your own likes and realize my "measurements" may not be exact!  When I first made the salad, we tried it straight from the bowl, and the onion was way to over powering.  After resting in the fridge overnight and letting all the flavors combine, it was the perfect amount!

Ingriedents:
Macaroni
Mayo
Carrot - shredded
Onion - finely grated
Celery - finely grated
Parsley
Salt and Pepper

First, boil the macaroni and a large pot of salted water (I used a little over 1/2 a box).  Cook for about 10 minutes or until al dente - don't over cook or you'll have mush for noodles.  Rinse in cold water and put in large bowl.

Grate 1 1/2 large carrots or 2 smaller carrots.  Finely grate (I used a small cheese grater for hard cheeses) about a half of a white onion.  I think I used just under a half of an onion.  Also grate 3 stalks of celery and sqeeze out the juice.  It ended up being 2 smaller handfulls of celery when all was said and done.

Finally, add all the vegatables to the macaroni, add 2 - 3 big dollops (sorry, no idea how to measure this one...) of Mayo (you can always add more later, but you can't take it out!), a few healthy shakes from the parsley containter, and salt and pepper to taste!  Mix well and CHILL in the fridge!!! (this is the most important part as we found out!)  The next day it was soooo yummy :)