• 16 ounces elbow macaroni
  • ¾ cup mayonnaise
  • 4 tbsp Fresh Harvest Dill Infused Olive Oil
  • Zest and juice from 1 medium Lemon
  • 1 tbsp Fresh Harvest Lemon Balsamic
  • 4 teaspoons Dijon mustard
  • ¼ cup drained capers (chopped), plus 3 tablespoons caper brine
  • ⅔ cup bread-and-butter pickles (finely chopped)
  • 4-5 large stalks celery (finely chopped)
  • 4-5 scallions, trimmed and thinly sliced, plus more for garnish
  • ½ cup finely chopped fresh Italian parsley, plus more for garnish
  • 1 cup finely shredded Parmesan cheese
  • Salt and pepper to taste



  1. Bring a large pot of salted water to a boil over high.
  2. While the water comes to a boil, prepare your dressing. In a large bowl, whisk together mayonnaise, Fresh Harvest Dill olive oil and Lemon balsamic, mustard, capers and brine, lemon zest and juice. Refrigerate.
  3. Cook the macaroni in the boiling water until al dente, about 6 minutes. Remove from heat, rinse with cold water to stop cooking, drain well and let cool.
  4. Once cooled, toss the macaroni lightly with pickles, celery, scallions and parsley. Season to taste with salt & pepper and toss lightly. Next add dressing. Toss until dressing is mixed. Finally add cheese and toss until salad comes together.
  5. Serve immediately or refrigerate. Top with extra scallions and parsley as garnish just before serving.

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