Macaroni Salad

A very cool, classic macaroni pasta salad.  Perfect for picnics by Lacey Johnston.
Serves 6.
Print Recipe

• 2 cups Elbow Macaroni Pasta
• 1/2 cup Celery, thinly sliced
• 1 Red Bell Pepper, finely chopped
• 2 tbsp Red Onion, finely chopped
• 1 clove Garlic, minced
• 3/4 cup Mayonnaise
• 1/4 cup Sweet Pickles, finely chopped
• 1 tbsp Milk
• 2 tbsp Dijon Mustard
• 1/4 tsp Kosher Salt
• 3/4 cup Sharp Cheddar Cheese, cut into small cubes
• 3 Hard Boiled Eggs, coarsley chopped
• 1/4 tsp Black Pepper

1. Cook pasta according to package directions, rinse with cold water till pasta is no longer warm.
2. In a large bowl, add pasta, red peppers, onion, garlic, sweet pickles, cheese and celery, mix well.
3. In a small bowl, combine mustard, pepper, salt, milk and mayo, mix well.
4. Pour dressing over pasta mix, toss well to coat.
5. Add eggs, toss to combine.
6. Chill 4 - 24 hours before serving, store leftovers in the refrigerator, covered.