I'd cook it al dente, drain and dump it in a pot of ice water. That will stop the cooking and it shouldn't get mushy on you.
Out here most of the mac salads that are mayo based are usually done with little
cut macaroni.
For the oil and vinegar based, I use whatever pasta I have on hand. AND
<g> whatever I have in the fridge -- diced or shredded cheese or crumbled
feta, cucumbers, zucs, onions (red or green), halved cherry tomatoes,
celery, crumbled bacon, little pieces of diced ham, fresh peas, kohlrabi, green beans and whatever I might have in the cupboard -- beets, garbanzo beans, asparagus, olives, pickles . . . Well, you get the picture.
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