Macaroni Salad

Name: Macaroni Salad
Yield: 6-8 servings
Cuisine: American
Ingredients: 2 c elbow macaroni; 3/4 c frozen peas; 2 lrg eggs; 2/3 c mayo; 3 Tbs chopped fresh parsley; 2 Tbs apple cidar vinegar; 1 Tbs Dijon mustard; 1/2 c red bell pepper, diced; 2 ribs celery; 3/4 c extra-sharp cheddar cheese; Kosher salt and freshly ground black pepper to taste

Diana Luder @NatureLover1958

Macaroni Salad

Diana Luder @NatureLover1958

Saved

Ingredients

6-8 servings

2 celbow macaroni
3/4 cfrozen peas
2lrg eggs
2/3 cmayo
3 Tbschopped fresh parsley
2 Tbsapple cidar vinegar
1 TbsDijon mustard
1/2 cred bell pepper, diced
2ribs celery
3/4 cextra-sharp cheddar cheese
Kosher salt and freshly ground black pepper to taste

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Steps

1

In a large pot of boiling salted water, cook pasta according to package instructions. Stir in peas during the last minute of cooking time; drain well and rinse with cold water.
2

Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling & dicing.
3

In a large bowl, whisk together mayo, parsley, vinegar and Dijon. Stir in pasta, peas, eggs, bell pepper, onion, celery and cheese; season with salt and pepper to taste.
4

Cover; place into refrigerator for 2 hours or up to 2 days.