This pasta salad has been a staple on warm afternoons and casual gatherings since I first adapted the flavor profile I admired in Gordon Ramsay's relaxed, bold approach to simple dishes. I discovered this combination during a summer picnic when I wanted something that felt both indulgent and fresh—creamy dressing, crunchy vegetables, and perfectly cooked macaroni that holds its bite. The texture contrast between tender pasta, crisp celery, and sweet gherkins makes every forkful interesting. It’s the sort of bowl that disappears quickly whenever I bring it to a family lunch.

I remember the first time I served this: the kids loved the creamy dressing, my sister kept sneaking extra gherkins, and a friend asked for the recipe three times that afternoon. The balance of tang from the pickle juice and red wine vinegar, the tiny lift from Dijon, and the gentle heat from crushed red pepper make this more than a mayonnaise-and-pasta mix. It feels thoughtful without a lot of fuss, and it scales easily for a small family meal or a large potluck spread.

Ingredients

• Macaroni noodles (8 oz): Use dry elbow or small macaroni and cook to al dente so the pasta keeps a slight bite after chilling. I prefer Barilla or De Cecco for consistent texture.
• Sweet gherkins (1/2 cup): Finely diced—these add a sweet, vinegary crunch. Use the pickles from a jar labeled "sweet gherkins" or substitute bread-and-butter pickles for similar effect.
• Red bell pepper (3/4 cup): Dice small for freshness and color. Choose firm, brightly colored peppers for the best crunch and sweetness.
• Celery (1/3 cup): Thinly sliced to add crispness; remove any fibrous strings from the outer stalk for tender bites.
• Red onion (1/3 cup): Finely diced—gives a sharp contrast. If you prefer a milder onion note, soak the diced onion in cold water for 5 minutes and drain.
• Hard-boiled eggs (2 large): Finely diced—add creaminess and richness. Use older eggs for easier peeling.
• Mayonnaise (3/4 cup): The creamy base—use a full-flavor brand like Hellmann's/Best Foods for best mouthfeel.
• Sour cream (1/4 cup): Adds tang and lightness—full-fat sour cream keeps the dressing silky.
• Sweet pickle juice (2 Tbsp): A key flavor lift—don’t omit; it brightens the dressing and ties back to the gherkins.
• Red wine vinegar (1 Tbsp): Balances richness with acidity.
• Sugar (1 Tbsp): Rounds acidity and enhances the sweet notes of the gherkins.
• Dijon mustard (2 tsp): Adds depth and a subtle tang.
• Salt & black pepper (1/4 tsp each): Season carefully—salt brings out the vegetables’ juices.
• Garlic powder (1/8 tsp) and crushed red pepper (1/8 tsp): Small amounts that layer flavor and a hint of warmth.

Instructions

Cook the pasta: Bring a large pot of salted water to a rolling boil and add 8 oz dry macaroni. Cook for 7–9 minutes until al dente—tender but with a slight bite. Taste for texture: you want it slightly firmer than you’d serve hot because it will firm up in the fridge. Drain and rinse briefly under cold water to stop cooking; this also cools the noodles for immediate dressing. Prepare the vegetables and eggs: While pasta cooks, finely dice sweet gherkins, red bell pepper, red onion, and thinly slice celery. Peel and dice two large hard-boiled eggs. Keep pieces small and uniform so every bite has balanced texture and flavor. Make the dressing: Whisk together 3/4 cup mayonnaise, 1/4 cup sour cream, 2 Tbsp sweet pickle juice, 1 Tbsp red wine vinegar, 1 Tbsp sugar, and 2 tsp Dijon mustard. Season with 1/4 tsp salt, 1/4 tsp black pepper, 1/8 tsp garlic powder, and 1/8 tsp crushed red pepper. Taste and adjust: if it feels heavy, add an extra teaspoon of pickle juice or a splash more vinegar to lift it. Toss everything together: In a large mixing bowl, combine the cooled pasta, diced vegetables, and eggs. Pour the dressing over and fold gently with a spatula until evenly coated. Aim for a light but thorough coating rather than drowning the pasta. Cover and chill for at least 20–30 minutes to let flavors marry; this resting time improves depth and texture. Final seasoning and serve: Before serving, taste and adjust salt, pepper, and a final splash of pickle juice if needed. Serve cold or at cool room temperature as part of a spread.

Storage Tips

Store in an airtight container in the refrigerator for up to 3 days—beyond that the vegetables lose crispness and the dressing can become watery. Use glass containers for the best cold retention. If making ahead, undercook the pasta by 30 seconds to 1 minute so it doesn’t become mushy after chilling. To revive slightly dryer portions, stir in a teaspoon of pickle juice or a small splash of milk and fold gently before serving.

Ingredient Substitutions

If you need a lighter version, swap half the mayonnaise for Greek yogurt—expect a tangier finish and slightly thinner dressing. For dairy-free, replace sour cream with a full-fat dairy-free alternative and use vegan mayonnaise; keep in mind eggs will still be present unless you omit them. To make it gluten-free, use gluten-free elbow pasta; cook times may vary, so follow package instructions and cool quickly to preserve texture.

Serving Suggestions

Serve chilled alongside grilled chicken, burgers, or as part of a buffet. Garnish with a sprinkle of chopped chives or parsley for color and freshness. For a picnic, pack in a shallow insulated container so it chills quickly and stays cool. It also pairs well with crisp white wines and citrusy beverages that can cut through the richness of the dressing.

Cultural Background

Pasta salads are a classic in American home cooking and picnic culture—an adaptable category that borrows Mediterranean pasta shapes but integrates local pickles, mayonnaise-based dressings, and cold-served traditions. This version nods to that hybrid origin, combining pasta’s Italian heritage with an American potluck sensibility through creamy dressing and sweet gherkins.

Seasonal Adaptations

In summer, add fresh corn kernels and halved cherry tomatoes for brightness. In cooler months, swap bell pepper for roasted red peppers for a deeper smoky note and replace gherkins with finely chopped roasted beets for earthiness. Herbs change with the season: basil or dill in summer, parsley in spring and fall.

Meal Prep Tips

Make the dressing and chop vegetables a day ahead, then store separately. Cook and cool the pasta on the day you plan to serve for best texture; if you must prepare it ahead, slightly undercook and refrigerate. Assemble at least 30 minutes before serving to allow the flavors to mingle. Use shallow containers to cool faster and prevent a soggy bowl.

At its heart, this is an approachable, forgiving dish that rewards small attentions—taste as you go, rest before serving, and don’t be afraid to tweak the acidity and sweetness to match your family’s preferences. Share it, bring it, and make it your own.