The tiny pieces of raw vegetables make all the difference.
Cook the pasta until al dente in a large saucepan of salted water. Drain and rinse under cold water. Drizzle with olive oil so the macaroni doesn’t stick together. Peel the carrots, trim the base and leaves of the celery stalks and finely chop both. Gently combine the carrots, celery, pickles and macaroni in a salad bowl.
Whisk the dressing ingredients together, then gently mix into the macaroni. Refrigerate for at least 30 minutes before serving.
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