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In a large bowl, whisk together mayo, lemon juice, 1 t. salt and milk.
Stir in chopped veggies and parsley and mix well.
Stir in cooked macaroni and toss until well coated.
Season with remaining salt and pepper and more lemon juice if needed. Refrigerate for at least 2 hours or until chilled. Serve and enjoy!
*Note* If the macaroni salad seems to dry out in the fridge, add in a splash or two of milk before serving.
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