Ingredients
Pasta
- 2 cups uncooked elbow macaroni (about 1/2 box)
Vegetables & Add-ins
- 4 tablespoons sweet pickle relish
- 1 cup chopped celery
- 2 tablespoons chopped onion
- 1 cup frozen peas (cooked and cooled)
- 4 hard-boiled eggs (chopped)
Dressing
- 2 teaspoons prepared mustard
- 1 cup mayonnaise
- 1 teaspoon salt (to taste)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook it according to the package directions until tender but firm. Drain the pasta and rinse under cold water to stop the cooking process and cool it to at least room temperature.
- Combine vegetables and eggs: In a large mixing bowl, add the chopped celery, chopped onion, sweet pickle relish, chopped hard-boiled eggs, and cooked and cooled peas. Mix these ingredients thoroughly to evenly distribute them.
- Add the pasta: Stir in the cooled macaroni into the vegetable and egg mixture, ensuring it is well combined with the other ingredients.
- Make the dressing and mix: Add the prepared mustard and mayonnaise to the macaroni mixture. Stir everything together until all ingredients are evenly coated with the dressing. Taste the salad and season with salt as desired.
- Chill: Cover the salad tightly with plastic wrap or a lid and refrigerate for at least 1 hour. Chilling allows the flavors to meld and the salad to develop its signature creamy texture. Serve cold.
Notes
- For best texture, do not overcook the macaroni; it should be tender but firm to avoid a mushy salad.
- Chilling the salad overnight enhances the melding of flavors even more.
- You can substitute mayonnaise with a light or vegan mayonnaise for a lighter or vegan version.
- For extra crunch, consider adding chopped bell peppers or radishes.
- Adjust salt according to the saltiness of the pickle relish and mayonnaise.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
