Ingredients
16oz elbow macaroni, cooked and cooled
1 c. diced celery
1 c. red seedless grapes, halved
1 1/3 c. mayo made with olive oil
3 t. lemon zest
1/4 c. lemon juice
2 t. fresh thyme, minced
1/4 t. dried dill
1/4 t. roasted garlic powder
4 T. honey
2 T. milk
Preparation
Cook and cool the elbow macaroni and set aside. In a mixing bowl, combine mayo and next 8 ingredients well. Mix dressing mixture in to the cooled pasta and toss in the celery and grapes. Refrigerate and serve cold.
