°750 ml (3 cups) macaroni
°3 stalks of celery
°1 red pepper
°1 375 ml jar of small sweet pickles
°2 green onions
°500 m 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.) mustard
°10 ml ) garlic powder
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. Dice celery & 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.