Servings: servings: 10 prep time: 20 MINScook time: 10 MINSchilling: 1 HRtotal time: 1 HR 20 MINS course: SALADcuisine: AMERICAN

1 lb. macaroni pasta 1 lb. macaroni pasta
5 hard boiled eggs, diced (keep 1 egg for garnish) 5 hard boiled eggs, diced (keep 1 egg for garnish)
3 celery ribs, finely chopped 3 celery ribs, finely chopped
1/4 cup shredded carrots, finely chopped ¼ cup shredded carrots, finely chopped
5 mini bell peppers, finely chopped 5 mini bell peppers, finely chopped
1/4 red onion, finely chopped ¼ red onion, finely chopped
1/2 cup bread & butter pickles, chopped ½ cup bread & butter pickles, chopped
1 1/4 cup mayonnaise 1 ¼ cup mayonnaise
1/3 cup pickle juice ⅓ cup pickle juice
2 tsp granulated sugar 2 tsp granulated sugar
1 1/2 TBSP Dijon mustard 1 ½ TBSP Dijon mustard
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Parsley, finely chopped for garnish (mix in with the salad, or add on top) Parsley, finely chopped for garnish (mix in with the salad, or add on top)

Cook the pasta in salted water according to the package directions. Drain and rinse under cold water until cooled. Make sure all the water is drained, before proceeding with the recipe.
Transfer the pasta to a large bowl and add the chopped ingredients (4 eggs, celery, carrots, mini bell peppers, red onion, pickles, and chopped parsley. Mix the mayonnaise, pickle juice, sugar, and Dijon mustard in a small bowl and season with salt and pepper. Add the same to the macaroni mixture and toss.
Season with more salt and pepper to taste and refrigerate for one hour before serving. Sprinkle with chopped parsley. Cut last boiled egg in half or slices and serve!