*Ingredients
°750 ml (3 cups) macaroni
°2 carrots
°3 stalks of celery
°1 red pepper
°375 ml jar of small sweet pickles
°2 green onions
°500 ml (2 c) ham, cut to cubes
°375 ml (1 1/2 cups) cheddar, cubed
+For the dressing:
°160 ml (2/3 cup) mayonnaise
°30 ml (2 tbsp.) Italian or French vinaigrette
°30 ml (2 tbsp.) yellow mustard
°10 ml (2 tsp.) garlic powder
*Methods
In a pot of boiling salted water, cook the pasta al dente. Drain. Rinse with cold water, drain again and let cool.
Grate the carrots. Diced celery also bell pepper. Drain the pickles, taking care to reserve 30 ml (2 tablespoons) of the pickle preservation liquid. Cut the pickles into rings and chop the green onions.
In a bowl, whisk together the vinaigrette ingredients with the reserved pickle liquid.
Place the pasta in a salad bowl. Add vegetables, ham, cheese and dressing. Mix well.
Enjoy !
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