The classic Macaroni Salad!



1 pound ditalini pasta or other short pasta or shell

3 hard boiled eggs diced

2 celery ribs minced

1 red bell pepper seeded and minced

1/4 red onion minced

1/4 cup sweet pickles chopped

1 cup mayonnaise

1/4 cup plus 1 tablespoon pickle juice

2 teaspoons granulated sugar

1 1/2 tablespoons Dijon mustard

Kosher salt and freshly ground black pepper

Chopped parsley if desired.


In a pot of salted water, cook the pasta as the package says. Then drain it in a colander and rinse it with cold water until it isn’t any longer hot. Shake the colander to mix the pasta, and let it drain for about 5 minutes, tossing the pasta every now and then.
Drain the pasta and put it in a big bowl. Mix in the eggs, celery and red bell pepper. Then add the sweet pickles and the red onion. In a small bowl, mix together the mayonnaise, pickle juice, sugar, and Dijon mustard. Salt and pepper to taste with kosher salt and ground black pepper. Add the macaroni and toss until it’s all covered in the sauce. Before you serve it, add more salt and pepper to taste. Then, put the food in the fridge for about an hour. Then, if you want to add a little color, chop up some parsley and sprinkle it on top.