It wouldn’t be Easter without family’s favorite pasta salad

Growing up, my grandfather made the same Easter spread every single year. There was always ham with raisin sauce, Creamettes, pierogies, braised sauerkraut, Polish sausage, and of course, the lamb cake. My mom and I had our own little tradition too: We’d wake up early and sneak the ears off the lamb cake before anyone else got to it. It was one of my favorite memories with her, and now I do the same thing with my daughter.

The real highlight for me was always the Creamettes, a name our family coined. I didn’t realize until I was older that it simply came from the brand of pasta used in the dish.

It’s funny that this became such a staple, because at its core it’s just a pasta salad. But when my grandfather made it, it felt like the most special thing on the table. Creamette macaroni has been around since the early 1900s, a true Midwestern pantry staple, and for our family, it became part of our Easter holiday identity. It was the dish we looked forward to every year, the one that meant Easter had officially arrived.

Now, as an adult, it’s the one dish I refuse to skip, even if nothing else makes it onto the table.

Last year, that feeling really hit home. I was due with my second baby on April 20, which happened to be Easter, so I had only managed to prepare the kids’ Easter baskets ahead of time. Our son arrived five days early, and suddenly we were home for the holiday, just discharged from the hospital the day before. Easter dinner was the last thing on my mind, but I still felt this pull to make the day feel special knowing we’d miss our usual family gathering.

My husband, also a chef, ran out that morning to grab a leg of lamb, and while he was gone, I found myself opening Instacart and ordering everything I needed to make Creamettes. Maybe a little crazy five days postpartum, but I’ve always been someone who holds tight to tradition.

Like most of the recipes my grandfather passed down, nothing was written. Everything lived in memory taught by feel, taste and repetition. Over the years, I’ve worked to translate those into something I can hold on to, while still honoring the original.

This version came together in our kitchen with a newborn cooing in the bassinet and my 19-month-old running around full of excitement. Somehow, it turned out to be my favorite version yet.

I stayed true to the base of Creamette macaroni, carrots, cucumber, onion, dill and mayo, but gave it a slight cheffy upgrade. A little Dijon for structure, a splash of vinegar for brightness, and the real game-changer: Molly Baz’s Ayoh mayonnaise, specifically the dill pickle flavor.

Ayoh is a line of flavored mayonnaise created by Molly Baz, a former Bon Appétit test kitchen chef who’s built an incredible brand around bold flavors. I originally had to special order it, but now you can find it almost anywhere. The dill pickle version adds a tangy punch of depth that feels like it was made for this dish. Pro tip: if you like spice, try the Hot Giardinayo flavor — it’s like Chicago in a bottle.

This recipe is deeply rooted in tradition, but it also reflects where I am now in blending family memory with technique and creativity, while building new traditions with my husband and kids. Like I aim to do with all of my cooking, I hope this dish brings back memories from the past while creating comfort in the present. And maybe these Creamettes will find their way onto your table too, whether it’s for Easter, a spring gathering or just a weeknight that calls for something a little special.

• Grace Carnovale (Goudie) can be found making composed but not complicated recipes on her website gracecarnovale.com or @chefgracecarnovale on Instagram and TikTok.

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Creamette Easter Pasta Salad

1 box Creamette brand macaroni noodles

½ cup carrot shreds

2 tablespoons minced dill, divided

½ teaspoon paprika, divided

½ cup cucumber, small dice

½ cup yellow onion, small dice

½ tablespoon Dijon mustard

½ cup dill pickle Ayoh (Molly Baz’s mayo brand)*

½ cup regular mayo

1 teaspoon vinegar (I use Champagne, but you can use any light vinegar)

1 teaspoon salt (adjust to your taste)

Cook the macaroni noodles according to the box instructions. Once the noodles are cooked, strain them and toss them in a little bit of olive oil to prevent sticking. Spread the noodles onto a sheet pan and allow them to cool completely.

While the pasta cools, prep the vegetables: finely mince the dill, and small dice the yellow onion and cucumber so everything distributes evenly throughout the salad.

In a large bowl, combine the cooled pasta with 1 tablespoon of the dill (reserving the rest for finishing), ¼ teaspoon paprika (reserving the rest for finishing), onion, cucumber, Dijon mustard, both types of mayonnaise, vinegar and salt. Mix until fully coated, creamy, and cohesive. Taste and adjust seasoning as needed.

Transfer to your serving dish and finish with the remaining dill and a sprinkle of paprika over the top. Enjoy!

Serves 8-10 people

*Note: If you don’t want to use Ayoh, use all regular mayo (1 cup total).

— Grace Carnovale (Goudie)