📝 About This Recipe
This quintessential American side dish is the perfect marriage of tender pasta, crunchy garden vegetables, and a silky, tangy-sweet dressing. Unlike store-bought versions, our recipe features a balanced acidity from apple cider vinegar and a subtle kick of Dijon mustard to cut through the creamy base. It is the ultimate nostalgic comfort food, designed to hold up beautifully at backyard barbecues and sun-drenched potlucks.
🥗 Ingredients
The Pasta Base
- 1 pound Dry Elbow Macaroni (high-quality semolina pasta)
- 2 tablespoons Kosher Salt (for the boiling water)
The Crunch & Color
- 1 cup Red Bell Pepper (finely diced)
- 3/4 cup Celery (finely diced for crunch)
- 1/2 cup Red Onion (finely minced)
- 1/2 cup Sweet Gherkins (chopped)
- 1/2 cup Carrot (shredded or finely grated)
- 3 large Hard-Boiled Eggs (peeled and chopped)
The Creamy Dressing
- 1 1/2 cups Mayonnaise (use a high-quality brand like Hellmann's or Duke's)
- 3 tablespoons Apple Cider Vinegar (for a bright tang)
- 2 tablespoons Granulated Sugar (adjust to taste)
- 1 tablespoon Dijon Mustard (adds depth and emulsification)
- 1 tablespoon Sweet Pickle Juice (from the gherkin jar)
- 1/2 teaspoon Smoked Paprika (for a subtle earthy warmth)
- 1/2 teaspoon Celery Seed (the secret ingredient for authentic flavor)
- to taste Salt and Black Pepper (freshly cracked pepper is best)
Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 pinch Smoked Paprika (for dusting the top)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Add 2 tablespoons of kosher salt—the water should taste like the sea to properly season the pasta from the inside out.
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2
Add the elbow macaroni to the boiling water. Cook for approximately 8-9 minutes, or until just past 'al dente.' For cold salads, you want the pasta slightly softer as it will firm up when chilled.
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3
While the pasta cooks, prepare a large bowl of ice water. Drain the cooked macaroni and immediately plunge it into the ice bath to stop the cooking process and lock in the texture.
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4
Drain the cooled pasta thoroughly. It is crucial that the pasta is dry before mixing, otherwise the dressing will become watery and won't cling to the noodles.
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5
In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, pickle juice, smoked paprika, and celery seed until smooth and creamy.
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6
In a very large mixing bowl, combine the dried macaroni with the diced red pepper, celery, red onion, shredded carrots, and chopped sweet gherkins.
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7
Pour about three-quarters of the dressing over the pasta and vegetable mixture. Fold gently with a large spatula until every nook and cranny of the macaroni is coated.
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8
Carefully fold in the chopped hard-boiled eggs. We add these last to prevent the yolks from breaking down too much and making the salad look muddy.
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9
Taste the salad. Season with additional salt and freshly cracked black pepper as needed. If it seems dry, add the remaining dressing.
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10
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours. This 'resting' period allows the flavors to meld and the pasta to absorb the seasoning.
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11
Just before serving, give the salad a quick stir. If the pasta has soaked up too much dressing, stir in a tablespoon of milk or extra mayo to loosen it up.
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12
Transfer to a serving bowl, garnish with fresh parsley and a light dusting of smoked paprika, and serve chilled.
💡 Chef's Tips
Always over-salt your pasta water; since the salad is served cold, the flavors need to be bold to stand out. Cool the pasta completely before adding the mayo to prevent the dressing from melting and becoming oily. Dice your vegetables to be roughly the same size as the macaroni for the perfect 'everything in one bite' experience. If making a day in advance, keep a little extra dressing on the side to refresh the salad before serving, as the pasta will continue to absorb moisture. For a flavor variation, try adding a dash of hot sauce or swapping red onion for green onions for a milder bite.
🍽️ Serving Suggestions
Serve alongside slow-smoked BBQ pulled pork sandwiches for a classic pairing. Pairs beautifully with grilled corn on the cob slathered in lime butter. Enjoy as a cooling side to spicy buffalo chicken wings. Serve with an ice-cold glass of sweetened peach iced tea or a crisp pilsner beer. It makes a fantastic companion to a traditional New England lobster roll.