This pasta salad has been a staple on my table ever since I adapted a lively, creamy version inspired by Gordon Ramsay's approach to bold but balanced flavors. I first made it for a summer cookout when I wanted something that would travel well, hold its texture, and still feel fresh the next day. The combination of tender macaroni, crunchy celery and gherkins, and a dressing that walks the line between tangy and sweet makes it one of those dishes that disappears fast. It's the kind of recipe friends ask for by name and that I bring along to potlucks knowing it will be a hit.

What makes this salad special is the contrast of textures and the clean acidity that brightens the mayonnaise base. The diced hard-boiled eggs add a creamy richness without overpowering the vegetables, while a touch of Dijon and red wine vinegar gives depth. I discovered early on that cooking the pasta to just al dente and rinsing it under cool water stops the cooking process and helps the salad keep its bite—an important detail when you want a salad that doesn't become mushy after dressing. This version is approachable for cooks of all levels and is forgiving when it comes to small swaps, which makes it a favorite in my rotating weekend repertoire.

Ingredients

• Dry macaroni (8 ounces): Use elbow macaroni or small shells for the best bite. Choose a quality brand such as Barilla or De Cecco; they hold texture well when cooked to al dente and rinsed in cold water.
• Sweet gherkins (1/2 cup, finely diced): These add sweetness and crunch—look for jarred sweet gherkins rather than dill pickles for the tender, sugary tang this salad needs.
• Red bell pepper (3/4 cup, finely diced): Adds fresh color and a mild sweetness; pick firm, glossy peppers without soft spots for the best crunch.
• Celery (1/3 cup, thinly sliced): Provides crunch and a herbal backbone; center ribs are ideal for tenderness and texture.
• Red onion (1/3 cup, finely diced): Offers a sharp contrast; dice small to spread flavor evenly without dominating each bite.
• Hard-boiled eggs (2 large, finely diced): Bring creaminess and protein—use room-temperature eggs cut small so they meld into the salad rather than break up into large chunks.
• Mayonnaise (3/4 cup): The dressing base—use full-fat mayo for the creamiest mouthfeel; Hellmann's or Duke’s are reliable choices.
• Sour cream (1/4 cup): Adds tang to cut the richness of the mayo; Greek yogurt can be substituted for a lighter finish.
• Sweet pickle juice (2 tablespoons): Contributes both sweetness and acidity—use the brine from the gherkins jar for a cohesive flavor.
• Red wine vinegar (1 tablespoon): Gives bright acidity—don’t substitute with balsamic as it will darken and sweeten the dressing too much.
• Sugar (1 tablespoon): Balances the acid and rounds the flavor; adjust to taste if your gherkins are especially sweet.
• Dijon mustard (2 teaspoons): Adds depth and helps emulsify the dressing; a spoonful improves mouthfeel and stability.
• Salt (1/4 teaspoon) and black pepper (1/4 teaspoon): Season to taste, adding a pinch more if the pasta or eggs are bland.
• Garlic powder (1/8 teaspoon) and crushed red pepper (1/8 teaspoon): Provide a subtle savory base and gentle heat—optional and adjustable for family preferences.

Instructions

Cook the pasta: Bring a large pot of well-salted water to a rolling boil and add 8 ounces of dry macaroni. Cook according to package instructions until just al dente (usually 7 to 9 minutes). Test one piece for a slight firmness in the center. Drain and immediately rinse under cold running water to stop the cooking—this preserves the bite and prevents the salad from getting sticky. Prepare the vegetables and eggs: While the pasta cooks, finely dice 1/2 cup sweet gherkins, 3/4 cup red bell pepper, 1/3 cup celery, and 1/3 cup red onion. Finely dice two hard-boiled eggs. Uniform pieces make for even distribution of flavor and a pleasing mouthfeel—aim for pieces roughly 1/4-inch in size. Make the dressing: In a medium bowl, whisk together 3/4 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons sweet pickle juice, 1 tablespoon red wine vinegar, 1 tablespoon sugar, 2 teaspoons Dijon mustard, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/8 teaspoon garlic powder, and 1/8 teaspoon crushed red pepper. Taste and adjust—if it’s too tangy, add a tiny bit more sugar; if too thick, loosen with a teaspoon of water or more pickle juice. Combine and chill: In a large mixing bowl, fold the cooled macaroni with the diced vegetables and eggs. Pour the dressing over the salad and toss gently until everything is evenly coated. Cover and refrigerate for at least 1 hour—this allows the dressing to permeate and flavors to marry. For best results, refrigerate 3 to 4 hours before serving. Final seasoning and serve: Before serving, taste and adjust seasoning with additional salt, pepper, or a splash of pickle juice. Garnish with a few extra diced gherkins or a sprinkle of chopped parsley if desired. Serve chilled alongside grilled meats, fried chicken, or as part of a picnic spread.

Storage Tips

Store the salad in an airtight container in the refrigerator at or below 40°F. Use within three days for best texture and flavor; after that, the vegetables will soften and the dressing can become watery. If you need to prep in advance for a party, make the dressing and chop vegetables up to two days ahead and keep them chilled in separate containers. Toss together within an hour of serving. Never freeze the assembled salad—the mayo base breaks and turns watery when thawed.

Ingredient Substitutions

If you prefer a lighter dressing, substitute half the mayonnaise with plain Greek yogurt—this reduces fat and adds tang. For a dairy-free option, replace sour cream with a dairy-free yogurt and use a vegan mayonnaise; note that the flavor will be slightly different but still pleasant. Swap macaroni for small shells or fusilli if you want more surface area for the dressing. Replace sugar with honey in equal measure for a more complex sweetness, and use apple cider vinegar instead of red wine vinegar for a fruitier acid profile.

Serving Suggestions

Serve chilled as a side to grilled chicken, ribs, or a simple green salad. For a picnic, spoon into individual mason jars to keep portions neat and portable. Garnish with chopped parsley, sliced spring onions, or a few extra diced gherkins for contrast. For a heartier meal, add roasted corn and shredded rotisserie chicken to turn it into a main-dish salad that still benefits from the creamy, tangy dressing.

Cultural Background

Pasta salads are an American adaptation fusing Mediterranean pasta traditions with American picnic culture. They rose to popularity in the mid-20th century when pasta became more accessible, and mayonnaise-based dressings were widely used in American cold salads. This variation, featuring sweet gherkins and hard-boiled eggs, reflects the American penchant for combining creamy dressings with crunchy pickled elements—resulting in a comfort dish that’s both nostalgic and versatile.

Seasonal Adaptations

In summer, toss in fresh corn kernels and chopped cherry tomatoes for bright color and sweetness. In cooler months, swap raw red bell pepper for roasted red peppers and add a handful of toasted walnuts for a rustic twist. For holiday gatherings, fold in diced apple and a tablespoon of whole-grain mustard to bring warm spice notes that pair well with roast meats.

Meal Prep Tips

For weekly meal prep, keep the dressing separate and combine with pasta and vegetables on the day you plan to eat. Store components in stackable airtight containers: pasta in one, chopped veg in another, eggs in a third, and dressing in a small jar. This approach keeps textures bright and allows you to portion lunches quickly. Use clear labels with dates so you know when items were prepared.

Enjoy this vibrant pasta salad as a reliable, flavor-forward addition to your table—it's one of those dishes that makes casual gatherings feel just a bit more festive.