Preparation time: 5 minutes, Chill time: 4-24 hours, Cooking time: 12 minutes, Yield: 6 servings
- 1 (8-ounce) package elbow macaroni
- 1 tablespoon prepared mustard
- 2/3 cup mayonnaise
- 1/4 cup dill pickle, chopped
- 2 tablespoons dill pickle juice
- Salt and pepper
- 1/2 teaspoon paprika
- 1/4 cup celery, chopped
Cook the pasta according to box directions. Rinse under cold water and drain thoroughly.
In a large mixing bowl, blend together mustard, mayonnaise, dill pickle, dill pickle juice, salt, pepper, and paprika. Stir in pasta and celery. Cover and chill for 4 to 24 hours. Toss again before serving. If the dish becomes dry, add a small amount of mayonnaise. Serve cold.