Servings: 8-10 Servings

Ingredients

• 1 lb. macaroni pasta, cooked and rinsed thoroughly under cold water
• 4 hard boiled eggs, diced
• 3 celery ribs, finely chopped
• 1/4 cup carrots, shredded
• 5 mini bell peppers, finely chopped
• 1/4 red onion, finely chopped
• 1/2 cup bread & butter pickles, chopped
• 1 1/4 cup mayonnaise
• 1/3 cup pickle juice
• 2 tsp granulated sugar
• 1 1/2 TBSP Dijon mustard
• Kosher salt and freshly ground black pepper
• 1/3 cup parsley, finely chopped

Instructions

• Transfer the drained pasta to a large bowl and add eggs, celery, carrots, mini bell peppers, red onion, pickles, and chopped parsley.
• In a medium sized bowl, mix the mayonnaise, pickle juice, sugar, and Dijon mustard, season with salt and pepper.
• Stir mayo mixture into macaroni.
• Season to taste with additional salt and pepper.
• Refrigerate for at least one hour before serving. Stir in and garnish with chopped parsley.

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