Ingredients
- 2 cups uncooked elbow macaroni
- 1/2 cup mayo
- 1.5 tablespoons red wine vinegar (or apple cider vinegar)
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1 tablespoon sweet gherkin pickle juice
- 1.5 teaspoon dried parsley, or 1.5 tablespoons fresh parsley, finely chopped
- 1 teaspoon garlic powder
- 2 ribs celery, finely chopped
- 1/2 large red bell pepper, finely chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup to 3/4 cup sweet gherkin pickles, finely chopped
- 1 teaspoon black pepper, or to taste
- Salt to taste
Instructions
- Bring a pot of boiling water to a boil and add in the noodles. Cook until al dente
- While the noodles are cooking, add the mayo, vinegar, honey, dijon, pickle juice, parsley and garlic powder to a large mixing bowl. Stir to incorporate everything together until the dressing is smooth and well combined
- Add the chopped celery, bell pepper, red onion and pickles into the bowl
- Drain the pasta noodles and run under cold water to stop the cooking process and cool them. Add the cooked pasta into the bowl with the dressing and vegetables
- Gently toss everything together until the noodles and vegetables are well coated. Add the salt and pepper, taste, and adjust spices as needed
- Cover and refrigerate for at least an hour prior to serving
Notes
- You can easily use gluten-free noodles for this recipe
- For the sweet pickles, I recommend using Gherkins, but any variety of sweet pickle will work
- Optional ingredients to add:
- 1 cup cheddar cheese cubes
- 1/2 cup frozen peas
- 2 hardboiled eggs, finely chopped
- To add a meat: baby shrimp or diced ham
