A fantastic pasta salad to pair with absolutely anything, courtesy of the New York Times – enjoy!
2/3 c. bread-and-butter pickles, finely chopped (I actually used relish)
2 large stalks of celery, finely chopped
4 scallions (or green onions) cleaned and finely chopped
1/2 c. EACH mayonnaise AND buttermilk
1/3 c. finely chopped fresh parsley + extra for garnish
1/4 c. finely chopped fresh dill + extra for garnish
1/4 c. capers, drained and chopped AND 3 T. caper brine
1 t. EACH lemon zest AND sugar
4 t. EACH Dijon AND 4 t. freshly squeezed lemon juice
2 t. kosher salt AND 1 t. freshly ground pepper
454 g (1 box) your favorite pasta (in this case, macaroni is really totally perfect), cooked in salted water according to package directions until al dente, drained well and cooled to room temperature
Whisk all of the dressing ingredients together in a large bowl until well combined, add the cooked, drained and cooled macaroni, give it all a good stir, cover and chill (ideally) for a couple of hours. I prefer cold pasta salad but I’m sure it’s also pretty tasty served straight away.
When you’re ready to serve, give it all a good stir, scrape into a lovely serving dish and generously garnish with the extra herbs.