Ingredients:

  • 340 g / 12 oz Dry Elbow Macaroni (or Ditalini)
  • 3 Tbsp Coarse Salt (for pasta water)
  • 1 tsp Fine Sea Salt (for zucchini)
  • 2 Medium Zucchini, ends trimmed and finely diced (approx. 400g)
  • 1 cup / 160 g Celery, finely diced
  • ½ cup / 80 g Red Onion, very finely minced
  • 1 cup / 150 g Red Bell Pepper, small dice
  • ½ cup / 75 g Dill Pickles (Gherkins), finely diced
  • 1½ cups / 355 ml Good Quality Mayonnaise (Full-fat preferred)
  • ¼ cup / 60 ml Apple Cider Vinegar
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Granulated Sugar
  • 1 tsp Smoked Paprika
  • ½ tsp Garlic Powder
  • ½ tsp Black Pepper, freshly ground
  • 1 tsp Fine Sea Salt (or to taste)
  • 2 Tbsp Fresh Flat-Leaf Parsley, chopped
  • 1 Tbsp Fresh Dill, chopped

Instructions:

  1. Treat the Zucchini: Place the finely diced zucchini in a colander. Toss thoroughly with the 1 tsp of fine salt. Let it sit over a bowl for 30 minutes to draw out excess moisture.
  2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the macaroni and cook 1 minute shy of the package directions (aim for proper al dente).
  3. Cool the Pasta: Drain the pasta immediately into the colander. Rinse thoroughly under cold running water until completely cool. Set aside to drain completely.
  4. Squeeze and Dry Zucchini: After 30 minutes, press the zucchini firmly against the side of the colander to remove any remaining liquid. Press it between layers of clean kitchen towel or paper towels if necessary.
  5. Whisk the Dressing: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, smoked paprika, garlic powder, salt, and pepper until smooth and well combined.
  6. Combine the Vegetables: In a large mixing bowl, combine the drained, dry zucchini, celery, red onion, red bell pepper, and diced pickles.
  7. Assemble the Salad: Add the cooled, drained pasta and the dressing mixture to the large bowl containing the vegetables.
  8. Toss Gently: Fold everything together using a rubber spatula until the dressing evenly coats all components.
  9. Season Check (Initial): Taste the salad for overall balance. Add a final sprinkle of salt or pepper if needed.
  10. Chill (The Wait): Cover the bowl and refrigerate for a minimum of 2 hours, or ideally 4 hours, to allow the flavours to marry.
  11. Final Season Check: Before serving, give the salad one last stir. Taste and adjust the salt and vinegar again, as the pasta absorbs moisture during chilling.