Here’s exactly what to do:

Cook your pasta right – This is crucial. Cook it just until al dente, which means about 2 minutes less than the package says. The pasta will continue absorbing liquid and softening in the dressing, so you want it slightly firm to start.

Get everything ready while the pasta cooks – Cut your vegetables into uniform pieces, about 1/4-inch. This isn’t just for looks – consistent sizes mean every bite has the right balance of flavors.

Make your dressing – Start with 1 cup mayo and 2 tablespoons of pickle juice. Whisk it smooth. Taste it. You want tang but not overwhelming saltiness. Add more pickle juice gradually if needed.

Mix the pasta with dressing first – This is important. The warm pasta absorbs the dressing better than if you dump everything together at once.

Fold in your add-ins gently – Don’t stir aggressively. You want to keep the egg pieces intact and prevent the cheese from breaking down.

Be patient with the chilling – At least 2 hours, but overnight is even better. The flavors need time to blend together.