serves 12
4 cups cooked elbow macaroni (white or whole wheat) cooked al dente in lightly salted water and cooled (about 8 ounces or 2 cups uncooked macaroni)
(Gluten-free: Use GF macaroni)
1 cup diced celery
1/3 cup finely chopped onion
1 cup chopped red roasted bell peppers
1/2 cup sliced black olives ,rinsed and drained
3 tablespoons capers ,rinsed and drained
3 green onions ,sliced
For the Sauce:
2 cups good quality mayonnaise
(vegans: use vegan mayonnaise)
1/4 cup sweet or dill pickle relish
1 1/2 tablespoons Dijon mustard
1 tablespoon sugar
1 tablespoon white vinegar
1 1/2 teaspoons kosher or sea salt
1/2 teaspoon freshly ground black pepper
Place the thoroughly cooled pasta in a large mixing bowl along with all remaining ingredients, except for the sauce. Stir to combine.
To make the sauce, place all the ingredients in a medium-sized bowl and stir to combine.
Pour the sauce over the pasta salad and stir to thoroughly coat the pasta. Add salt and pepper to taste. (If it doesn’t taste excellent it needs more salt.) Transfer to a non-reactive bowl. Cover and chill for at least 2 hours before serving (don’t skip this step, it’s crucial for the optimal flavor of the salad).
Note
Pasta absorbs a lot of liquid over time and will dry out, so if serving leftovers the next day, add a little more mayo sauce.
Nutrition
Calories: 185kcal
Carbohydrates: 21g
Protein: 3g
Fat: 10g
Saturated Fat: 2g
Polyunsaturated Fat: 5g
Monounsaturated Fat: 3g
Cholesterol: 6mg
Sodium: 827mg
Potassium: 80mg
Fiber: 2g
Sugar: 3g
Vitamin A: 129IU
Vitamin C: 1mg
Calcium: 18mg
Iron: 1mg