Classic deli-style macaroni salad

Fill a pot with water and set it over high heat. Add a big four-finger pinch of salt and pour in one pound of pasta, stirring a couple of times in the first minute or two so it does not stick.

Overcook the pasta by three or four minutes beyond the package time, so more starch is released and it stays chewy when cold rather than firming up.

Strain the pasta and spread it on a baking sheet to cool faster. Mix in a couple spoonfuls of pickle liquid.

Leave about 30 minutes to cool and meanwhile chop the vegetables and the pickles into a small dice.

Set a bowl over a scale and mix the mayo, Dijon mustard, lemon juice, sugar, garlic powder, black pepper and optional MSG.

Taste and adjust: salt if it needs salt, more lemon juice or vinegar if it needs acidity. The dressing should be fairly powerful.

Mix the dressing through the pasta and vegetables to taste, neither drowned nor too light.

Rest in the fridge at least one hour before serving; the next day is better.

Serve with a burger or barbecue.