"I use the classic short macaroni noodles in this macaroni salad, but a shell or elbow noodle will work equally as well. Be sure to rinse the noodles under cold water and drain well to remove any excess water so your salad doesn't become soupy...."
INGREDIENTS
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1 pound ditalini pasta, or other short pasta or shell
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3 hard boiled eggs, diced
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2 celery ribs, minced
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1 red bell pepper, seeded and minced
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1/4 red onion, minced
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1/4 cup sweet pickles, chopped
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1 cup mayonnaise
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1/4 cup plus 1 tablespoon pickle juice
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2 teaspoons granulated sugar
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1 1/2 tablespoons Dijon mustard
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Kosher salt and freshly ground black pepper
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Chopped parsley if desired.