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Mili's Best Mac Salad

Mili Takashima
This is the classic mac salad that I created and developed, to satisfy the casual, summertime meals that we like to enjoy at home.
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Ingredients
  

  • 1 pound pasta I used one package of Barilla, Ditalini. I recommend selecting a smaller pasta like this - small shells, or elbow macaroni work very well.
  • 3 tablespoons kosher baby dill juice reserved from the pickle jar
  • 3 cups 7-8 stalks of celery, chopped chop all of your added ingredients in a size that matches well with the pasta you choose
  • 2/3 cup radish, chopped I typically use 5-6
  • 2/3 cup black olives, chopped
  • 2 tablespoons black olive juice reserved from the olive can
  • 1/3 cup kosher baby dills chopped
  • 2 cups hard boiled eggs, chopped I typically use 5-6, large-sized eggs
  • 1/3 cup sweet relish
  • 1 cup mayonaise
  • 2 tablespoons yellow mustard
  • 1 and 1/2 teaspoon fresh ground black pepper It comes to about 24 or so twists of the grinder
  • 1 and 1/2 teaspoons salt I'm using regular iodized table salt.
  • 1 and 1/2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper optional for added spice. Another idea is to offer it at the table, to add to individual servings.

Instructions
 

  • Prep all of the ingredients before combining into a salad.
    First, boil your pasta "al dente." For the package of Ditalini pasta I cooked, the package read that al dente or tender/well-timed cooking would be 10-11 minutes. For my tastes, al dente for this particular pasta is actually 9 minutes. It's up to you and how what you prefer. Please note: when you are allowing your pasta to soak in ingredients or bake after the boil, it will continue to cook and soften. To start a little less tender is key to keeping an perfected texture to the end-result that you're serving.
    Boil your hard boiled eggs. It's even easier to do this the day before so that they are already chilled, with shells removed so that all you need to do is chop them.
  • While the pasta is cooking, drained and has completely cooled, you'll prep all of the chopping. Cut the eggs, celery, radish, baby dill pickles and olives so that they are sized well with the pasta.
  • Note: In my many attempts to develop this recipe years ago, I have tried using onion, and I didn't like it. It was overpowering and it lingered. I prefer no onion, but if you really like it and don't like something I'm using here, I encourage you to mix and match to make this your own.
  • Now that you have everything ready to combine and make this mac salad happen, it's time to put everything together.
  • In a large bowl, using a large mixing spoon, place the pasta. Add the dill pickle juice, celery, radish, dill pickles and olives. Add the eggs next. Tenderly combine these items all together.
  • Add the sweet relish to the top. Combine.
  • Add the mayo and mustard. Then the fresh-cracked black pepper and salt. Add one to a half a teaspoon of paprika. If you want to make it with a little kick, I recommend now putting in 1/2 teaspoon of cayenne pepper. The cayenne is optional. Another idea is to have it on the side, for individuals to add their own amount of kick to their own serving.
  • Completely combine these ingredients. Take your time to be sure that everything is very well mixed. Sprinkle the top with a little more paprika - only about a half of a teaspoon. Cover and refrigerate.
  • This side dish can be ready to serve as soon as 30 minutes but it is best if it can chill for at least an hour. You can make this a day ahead. Store in a sealed bag or container in the fridge for up to three days. This makes a really great left over to serve alongside sandwiches for lunch or a dinner later in the week.

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