Add your pasta to a pot of boiling, salted water. Overcook the pasta by 3 or 4 minutes longer than the package instructions suggest. This overcooking allows the pasta to maintain a perfect chewy texture when cooled for the salad, instead of just hardening.

Once the pasta is cooked, strain it and spread it onto a baking sheet to cool.

• For an extra touch, consider mixing in a couple of spoonfuls of pickle liquid to the pasta so it absorbs some of that flavor.

While the pasta cools for about 30 minutes, you can use this time to prepare everything else.

Dice your onion, carrot, and celery finely. Mince the dill pickle (it serves as an aromatic in this recipe).

Next, combine the mayo, mustard, lemon juice, sugar, garlic powder, black pepper, and MSG in a bowl and mix until well blended.

Taste and adjust the seasoning as necessary. The flavor should be powerful as it will season the pasta and vegetables.

In a large bowl or container, mix cooked pasta, vegetables, and dressing until everything is evenly coated. You can adjust the amount of dressing to your preference.

For best results, let the mac salad rest in the fridge for at least an hour before serving. It tastes even better if left overnight. Enjoy