Ingredient

• 8 ounces dry elbow macaroni noodles
• Extra-virgin olive oil, for drizzling
• 1 red bell pepper, stemmed, seeded, and diced
• 2 celery stalks, diced
• ½ cup diced dill pickles
• ⅓ cup diced red onion
• ¾ cup mayonnaise
• 3 tablespoons dill pickle juice
• 1 tablespoon distilled white vinegar
• 1 tablespoon sugar
• 2 teaspoons Dijon mustard
• 2 garlic cloves, grated
• ¼ teaspoon sea salt
• Freshly ground black pepper

Direction

1. Bring a large pot of salted water to a boil. Prepare the macaroni according to the package instructions, cooking until slightly past al dente. Drain and toss with a drizzle of olive oil to prevent sticking, then set aside to cool.
2. Make the dressing: In a large bowl, whisk together the mayonnaise, pickle juice, vinegar, sugar, mustard, garlic, salt, and several grinds of pepper.
3. Add the macaroni, red pepper, celery, pickles, and red onion to the bowl with the dressing and stir to combine. Season to taste and chill until ready to serve.