Nothing says summertime eating like a serving of the best, classic, old-fashioned, creamy macaroni salad with eggs and crisp vegetables dressed in a simple and creamy but still light mayonnaise dressing for any picnic, potluck, or barbecue.
How to Make Royal 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.
- Cook the pasta in salted water according to the package directions, Drain in a colander and rinse under cold water until cooled. Shake the colander to toss the pasta, and drain for about 5 minutes, tossing occasionally.
- Transfer the drained pasta to a large bowl and add the eggs, celery, red bell pepper, red onion and sweet pickles. Mix the mayonnaise, pickle juice, sugar, and Dijon mustard in a small bowl and season with kosher salt and freshly ground black pepper. Add to the macaroni mix and toss until evenly coated. Season with more salt and pepper to taste and refrigerate for 1 hour before serving. Sprinkle with chopped parsley to add a little color if desired.