Macaroni Salad

American macaroni salad is a staple of barbecues and picnics: a creamy, slightly tangy, cold-served pasta salad. It can be made ahead – in fact that is when it is at its best.

1. Cook 350 g of macaroni in plenty of salted water for the time given on the packet.

2. Strain it, rinse it with cold water, and drain it well, so it does not clump together.

3. Cut 1 bell pepper and 2 celery stalks into small cubes, and 3 spring onions into thin rounds.

4. For the dressing mix 150 g of mayonnaise with 1 teaspoon of English mustard, 1 tablespoon of cider vinegar, 1 teaspoon of sugar, 1 teaspoon of salt and a pinch of pepper.

5. Toss the pasta, the vegetables and the dressing together thoroughly.

6. Put it in the fridge for at least 2 hours – it is at its best cold and well matured.

Tip: The pasta soaks up the dressing as it stands, so make it a little looser than you want it to be when served.