Ingredients
- 2 cups dried elbow pasta
- 1/3 cup diced red pepper (or pimentos, diced - I prefer to use pimento)
- 1/3 cup chopped celery (fine chopped)
- 1/3 cup yellow chopped onion (fine chopped)
- 1 scallion, fine chopped (white and green parts)
- 1/3 cup carrot, shredded (and chopped)
- 1 1/2 cups mayonnaise (Miracle Whip, more if you like, personal preference)
- 1 to 2 tablespoons dill pickle relish (not sweet relish)
- 2 1/4 teaspoons white vinegar
- 1/4 cup granulated sugar (more to taste)
- 3/4 teaspoon celery salt
- Salt to taste
- Pepper to taste
- OPTIONAL
- 2 large eggs (hard boiled eggs, fine chopped)
- 1 to 2 teaspoons yellow mustard (not dijon)
How to Make
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Step 1: Pasta ... Cook the pasta according to package directions and rinse under cold water to stop the cooking process. Drain, and set on a sheet pan to cool.
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Step 2: Sauce ... Add the Miracle Whip, pickle relish, vinegar, sugar, celery salt, a pinch of both salt and pepper to a bowl and mix well. Remember, if this is the first time you are making this, start with a bit less vinegar and sugar - You can always add more, but you can't take it away.
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Step 3: Finish ... Then add in the all the vegetables and pasta, and toss to combine. Don't forget, you can add the eggs and mustard if you want, it is just an option. Then, season again with salt and pepper is necessary; and you can adjust the flavor with a bit more sugar or vinegar too if you like. This is a very sweet sauce; but, it is all up to ones' individual tastes. Then, cover and refrigerate 30 minutes up to 4 hours before serving. Again, make sure to adjust the flavor to your tastes.
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Step 4: Serve and ENJOY! ... A great Deli Salad.
We hope you enjoy this recipe!
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