Macaroni Salad
  • 16 ounces uncooked salad macaroni (ditalini)
  • 6 hard- boiled eggs, peeled and chopped
  • ¾ cup chopped red onion (more or less depending on how sweet they are)
  • 3 stalks celery, thinly sliced
  • ½ cup pitted kalamata olives, chopped
  • ¾ cup sweet pickles, chopped (sorry, pickle relish not allowed)
  • 1 cup ‘Best Foods’ mayonnaise
  • 1 teaspoon mustard
  • 3 teaspoons apple cider or red wine vinegar (either is good)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  1. Boil the pasta according to the directions on the package until tender (al dente). When it is done, strain and rinse in cold water (this is the only time you should ever rinse pasta). Drain well, and add to a large mixing bowl. Add all the chopped ingredients and toss. Next, mix all the dressing ingredients together in a separate bowl and add to the mixing bowl (or you can do what I usually do and just add it all to the bowl). Mix it all together. Taste and adjust the seasoning to suit yourself. You can eat it right away, or you can cover and refrigerate if you are planning on enjoying it later. The pasta will soak up the dressing, so it will be a little different after sitting, but just as good if not better.
Recipe by Have You Eaten, SF? at