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THE Pasta Salad

cook:

2 h

10 servings

This is day one of my Easter Series and I knew I had to kick it off with a rendition of my mom’s pasta salad. 👏🏻 This dish was such a staple in our home and surely graced many Easter spreads over the years. 🐣 Without fail my mom’s pasta salad always had carrots, celery, and black olives, but the addition of radish and pickles do something really special here. This isn’t the super soupy, mayo overload pasta salad that you remember. This is perfectly balanced with a light coating of that creamy, sweet, and tangy sauce. This is sure to please any pasta salad lover!

Ingredients

• 16 oz elbow macaroni, or whatever pasta shape makes you happy

• 1/2 c. mayonnaise

• 1 tbsp red wine vinegar

• 1 tbsp coconut sugar

• 1/4 tsp salt, plus more to taste

• Freshly cracked black pepper

• 1/4 cup milk

• 1 tbsp pickle juice

• 2 oz can sliced black olives

• 3 1/2 dill pickle spears, diced into 1/2 in cubes

• 1/4 cup chives, chopped into teeny tiny chive tubes

• 1 cup carrot, diced into 1/2 in cubes

• 1/4 cup radish, thinly sliced

• 1/2 cup celery, diced into 1/2 in cubes

Directions

1.

Boil pasta in heavily salted water according to package directions or until tender. Drain and set aside.

• 16 oz elbow macaroni, or whatever pasta shape makes you happy

2.

While the pasta is cooking prep/cut all of your vegetables.

• 3 1/2 dill pickle spears, diced into 1/2 in cubes

• 1 cup carrot, diced into 1/2 in cubes

• 1/4 cup radish, thinly sliced

• 2 oz can sliced black olives

• 1/4 cup chives, chopped into teeny tiny chive tubes

• 1/2 cup celery, diced into 1/2 in cubes

3.

In a large mixing bowl combine the ingredients for the sauce. Mayo, vinegar, coconut sugar, milk, pickle juice, salt, and pepper. Whisk until no clumps remain. Taste test for seasoning and keep in mind that it's seasoning the pasta and all of the other toppings so you want it to be really bright.

• 1/2 c. mayonnaise

• 1 tbsp red wine vinegar

• 1 tbsp coconut sugar

• 1/4 tsp salt, plus more to taste

• Freshly cracked black pepper

• 1/4 cup milk

• 1 tbsp pickle juice

4.

Add the cooked pasta and all of the cut of veggies to the sauce mixture. Mix to combine. Once again taste for seasoning and adjust accordingly. You can always add extra milk if you want more sauce, pickle juice for brininess, sugar for sweetness, and salt for saltiness.

• 16 oz elbow macaroni, or whatever pasta shape makes you happy

• 2 oz can sliced black olives

• 1/4 cup chives, chopped into teeny tiny chive tubes

• 1 cup carrot, diced into 1/2 in cubes

• 1/2 cup dill pickle spears, diced into 1/2 in cubes

• 1/4 cup radish, thinly sliced

• 1/2 cup celery, diced into 1/2 in cubes

5.

Allow to chill, covered, for at least an hour, but ideally 2+ so that it fully chills and all of the flavors combine.

6.

ENJOY!

THE Pasta Salad

thetessasmith

Cook

2 hr

This is day one of my Easter Series and I knew I had to kick it off with a rendition of my mom’s pasta salad. 👏🏻 This dish was such a staple in our home and surely graced many Easter spreads over the years. 🐣 Without fail my mom’s pasta salad always had carrots, celery, and black olives, but the addition of radish and pickles do something really special here. This isn’t the super soupy, mayo overload pasta salad that you remember. This is perfectly balanced with a light coating of that creamy, sweet, and tangy sauce. This is sure to please any pasta salad lover!

10 servings

US

original

metric

10 servings

US

original

metric

Ingredients

16 oz elbow macaroni, or whatever pasta shape makes you happy

½ c. mayonnaise

1 tbsp red wine vinegar

1 tbsp coconut sugar

¼ tsp salt, plus more to taste

Freshly cracked black pepper

¼ cup milk

1 tbsp pickle juice

2 oz can sliced black olives

3 - 4 dill pickle spears, diced into 1/2 in cubes

¼ cup chives, chopped into teeny tiny chive tubes

1 cup carrot, diced into 1/2 in cubes

¼ cup radish, thinly sliced

½ cup celery, diced into 1/2 in cubes

Directions

Step 1

Boil pasta in heavily salted water according to package directions or until tender. Drain and set aside.

16 oz elbow macaroni, or whatever pasta shape makes you happy

Step 2

While the pasta is cooking prep/cut all of your vegetables.

3 - 4 dill pickle spears, diced into 1/2 in cubes

1 cup carrot, diced into 1/2 in cubes

¼ cup radish, thinly sliced

2 oz can sliced black olives

¼ cup chives, chopped into teeny tiny chive tubes

½ cup celery, diced into 1/2 in cubes

Step 3

In a large mixing bowl combine the ingredients for the sauce. Mayo, vinegar, coconut sugar, milk, pickle juice, salt, and pepper. Whisk until no clumps remain. Taste test for seasoning and keep in mind that it's seasoning the pasta and all of the other toppings so you want it to be really bright.

½ c. mayonnaise

1 tbsp red wine vinegar

1 tbsp coconut sugar

¼ tsp salt, plus more to taste

Freshly cracked black pepper

¼ cup milk

1 tbsp pickle juice

Step 4

Add the cooked pasta and all of the cut of veggies to the sauce mixture. Mix to combine. Once again taste for seasoning and adjust accordingly. You can always add extra milk if you want more sauce, pickle juice for brininess, sugar for sweetness, and salt for saltiness.

16 oz elbow macaroni, or whatever pasta shape makes you happy

2 oz can sliced black olives

¼ cup chives, chopped into teeny tiny chive tubes

1 cup carrot, diced into 1/2 in cubes

½ cup dill pickle spears, diced into 1/2 in cubes

¼ cup radish, thinly sliced

½ cup celery, diced into 1/2 in cubes

Step 5

Allow to chill, covered, for at least an hour, but ideally 2+ so that it fully chills and all of the flavors combine.

Step 6

ENJOY!

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