Ingredients:

  • 1 pound Elbow Macaroni (or small shells)
  • 1 Tablespoon Coarse Salt (for boiling water)
  • 3 medium Celery Stalks, finely diced
  • 1 large Red Bell Pepper, finely diced
  • 1/4 cup Red Onion, very finely minced
  • 1/2 cup Sweet Gherkins (or Cornichons), chopped small
  • 1/4 cup Pimento/Sweet Roasted Red Pepper, drained and chopped
  • 1 1/2 cups Full Fat Mayonnaise
  • 2 Tablespoons Yellow Mustard
  • 2 Tablespoons White Vinegar or Apple Cider Vinegar
  • 2–3 Tablespoons Granulated Sugar (adjust to taste)
  • 1/4 cup Sweet Pickle Relish (drained)
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Celery Salt
  • Black Pepper, to taste
  • Salt, to taste
  • 2 Tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add macaroni and cook according to package directions, subtracting 1–2 minutes from the suggested time (cook until al dente).
  2. Drain the pasta immediately in a colander. Rinse thoroughly with cold water until completely cool. Drain very well and set aside in the large mixing bowl.
  3. While the pasta cooks, finely dice the celery, red pepper, gherkins, and mince the red onion. Add all chopped vegetables (including pimento/roasted pepper) to the bowl with the cooled pasta.
  4. In a separate small bowl, whisk together the mayonnaise, mustard, vinegar, sugar, relish, smoked paprika, and celery salt until smooth. Taste the dressing and adjust sugar or salt as needed.
  5. Pour the entire dressing mixture over the pasta and vegetable mixture. Use a large spatula to gently fold everything together until the macaroni is evenly coated, taking care not to crush the pasta.
  6. Taste a small spoonful and adjust final seasoning. Cover the bowl tightly and refrigerate for a minimum of 2 hours, or ideally overnight, to allow flavours to meld.
  7. Before serving, give it one final stir. If it seems too thick, stir in 1–2 tablespoons of cold milk or extra mayonnaise to loosen it up. Garnish with fresh parsley.