Pasta salads seem to come and go, but they’re always here, and the best ones are robust, the pasta providing a springboard for any number of wonders. This recipe has enough and to spare, since the rich and textured binding will embrace many types of additions.
Simple elbow macaroni makes a great salad because it’s fluffier than other hollow pasta, and you can’t beat it for economy and availability. The other ingredients are just as familiar, and the combination is exceptional as well as spectacular. The recipe is also easily doubled, tripled or whatnot. For an evening meal make it in the morning, and for lunch the night before, but mind you this dish doesn’t keep well at all, not more than a weekend, less if it’s handled or kept out very much at all.
Cook 16 oz. large elbow macaroni. Add a cup of mayonnaise, the mashed yolks of a half dozen boiled eggs, and a quarter cup of prepared mustard. Stir in a finely-grated carrot, a half-cup of sliced/diced black olives, and a cup each of finely-diced onion celery, and raw broccoli. Diced meats and pickle relish are an options.
