Ingredients:

  • 1 lb (450 g) Elbow Macaroni (or Ditali/small shell pasta)
  • 1 tbsp (15 ml) Coarse Salt (for pasta water)
  • 2 cups (300 g) Cherry or Grape Tomatoes, halved or quartered
  • 1 cup (150 g) Celery, finely diced (about 3-4 stalks)
  • ½ cup (75 g) Red Onion, finely minced
  • ¼ cup (10 g) Fresh Flat-Leaf Parsley, finely chopped
  • 1 ½ cups (350 ml) Good Quality Full-Fat Mayonnaise
  • 3 tbsp (45 ml) White Wine Vinegar or Cider Vinegar
  • 2 tbsp (30 ml) Dijon Mustard
  • 1 tbsp (15 ml) Granulated Sugar
  • 1 tsp (5 ml) Fine Sea Salt (plus more to taste)
  • ½ tsp (2.5 ml) Freshly Ground Black Pepper
  • 2 tbsp (30 ml) Milk or Pasta Water (optional, for thinning the dressing post-chill)

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the macaroni and cook strictly al dente—usually 1-2 minutes less than the package directions.
  2. Drain the pasta immediately into a colander. Rinse thoroughly under cold water to stop the cooking process and remove excess starch. Drain very well. Combine the cooled pasta, finely diced celery and red onion, and chopped parsley in the large mixing bowl.
  3. In a small bowl, combine the mayonnaise, vinegar, Dijon mustard, sugar, salt, and pepper. Whisk vigorously until smooth and emulsified. Taste and adjust seasoning if necessary.
  4. Pour about three-quarters of the dressing over the pasta mixture. Gently fold the salad until everything is lightly coated. Hold back some dressing for later adjustment.
  5. Gently fold the halved tomatoes into the mixture. Cover the bowl tightly and refrigerate for a minimum of 1 hour, or ideally 2-4 hours, to allow the flavors to meld and the pasta to absorb the seasoning.
  6. Remove the salad from the fridge. Since the pasta will have absorbed moisture, add the reserved dressing. If the salad is still too thick, whisk in 1-2 tablespoons of milk or water to reach the perfect creamy consistency. Taste one final time, adjusting the salt, pepper, or vinegar if needed, and serve immediately.