prep time: 15 min, cook time: 20 min Servings 10-12
1 pound 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
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. Add the eggs, celery, red bell pepper, red onion and sweet pickles. In a small bowl, mix the mayonnaise, pickle juice, sugar, and Dijon mustard; season with kosher salt and freshly ground black pepper. Add to the macaroni and toss until evenly coated. Season with more salt and pepper to taste then refrigerate for 1 hour before serving. Garnish with a little chopped parsley if desired.
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