Macaroni Salad

Classic Macaroni Salad packed with flavor

AuthorSara Bojarski Prep Time: 0:10:00
Cook Time: 0:15:00
Total Time: 0:25:00
Serving Size: Serves 4 Ingredients
  • 3 Cups Macaroni Medium Shells (measured before you cook)
  • 2 Eggs
  • 1 1/2 T Yellow Mustard
  • 1 Cup small dice Red Bell Pepper
  • 1 Cup small dice Celery Stalks
  • 6 sliced thin on a bias Scallions
  • 1 Tablespoon Red Wine Vinegar
  • 3/4 Cup Mayonaise
  • Black Pepper
  • Bring a medium pot of salted water to a boil. Add your pasta and cook 8 minutes. Drain in a sieve, and while still in the sieve, lightly run a little cool water over it to cool it off. Place the drained pasta in a large bowl.
  • Place two eggs in a pot of water (water covering the eggs by an inch). Bring to a boil and let boil 15 seconds. Remove from the heat and let sit for 12 minutes. After the 12 minutes, place the eggs in an ice bath to cool off. Remove the shell and chop up the hard boiled egg. Add to the bowl of pasta.
  • Add in the rest of your ingredients to the pasta and toss until completely combined. Serve cool or at room temperature.