1 (1 lb.) box large ridged macaroni pasta
1 pint egg salad from your grocery store or deli (savory type recommended)
2 tbsp. mayonnaise (whatever brand you prefer, feel free to add more if you prefer a creamier salad)
1 tbsp. diced pickled vegetable of your choice (sweet pickle strongly recommended)
salt and pepper, to taste

Boil the macaroni according to the package directions, then drain and rinse in cold water. To the cool rinsed macaroni, add the whole pint of deli egg salad and mix well. Add in the mayo, mix well. Then the pickled veggies. Add extra of the latter two ingredients if you prefer a creamier or brighter salad, and season to taste. Put it in the fridge and let it rest for minimum thirty minutes before serving.

This recipe works best with a combo of a savory egg salad (the type with shallots or chives in it) and a sweet pickle relish, but feel free to mix it up and make it your own. I'm not even going to try to recommend a mayo brand, people are passionate about their faves.

Submitted by: elph