We reached all the way back to the "Mad Men" era for inspiration as we crafted this classic July Fourth side dish.

It's macaroni salad in all its tangy, comfortingly mayonnaise-rich, decades-ago glory.This is pasta salad as your parents or more likely your grandparents remember it. You won't be able to stop shoveling it onto your plate.Want to make it more substantial? Shredded cooked chicken would be a fine addition, as would cooked and crumbled bacon.Or go for broke and add both. But whatever you do, don't skimp on the mayo, and don't even think about using light, fat-free or tofu mayo.Mid-CenturyMacaroni SaladStart to finish: 30 minutes, plus chillingServings: 812 ounces elbow pasta1 cup mayonnaise2 tablespoons cider vinegar1 tablespoon brown mustard2 teaspoons sugar1/4 teaspoon celery seed1/4 cup grated red onion1/4 cup chopped sweet pickleKosher salt and ground black pepper3 stalks celery, chopped1 green bell pepper, cored and chopped1 cup (6 ounces) cubed ham1/2 cup shredded cheddar cheese1/2 cup shredded carrotBring a large pot of salted water to a boil.Add the pasta and cook until just tender. Drain and set aside.Meanwhile, in a large bowl, whisk together the mayonnaise, vinegar, mustard, sugar, celery seed, grated onion and chopped sweet pickle.Season with salt and pepper. Stir in the celery, bell pepper, ham, cheddar and carrot.Stir in the drained pasta, then cover and refrigerate for at least 1 hour.Nutrition information per serving: 420 calories; 220 calories from fat (52 percent of total calories); 24 g fat (4.5 g saturated; 0 g trans fats); 30 mg cholesterol; 420 mg sodium; 37 g carbohydrate; 2 g fiber; 5 g sugar; 12 g protein.