Macaroni Pasta Salad




  • 8 oz dry macaroni or shells (227g)
  • 1 tsp olive oil
  • ⅓ cup finely diced red onion (45g)
  • 1 Tablespoon apple cider vinegar
  • 2 large hard boiled eggs, finely diced
  • 3/4 cup finely diced red bell pepper about ½ pepper (100g)

Dressing
  • 1/2 cup mayonnaise (245g)
  • 1 Tablespoon pickle relish
  • 2 teaspoons dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

In a small bowl, soak diced red onion in apple cider vinegar. Hard boil eggs, cool and dice. 

Prepare macaroni noodles according to package instructions. Drain and rinse immediately with cold water, then drizzle with a teaspoon of olive oil and gently stir so the noodles don't stick together as they sit.

In a large bowl, combine macaroni noodles, red pepper, red onion mixture, and eggs. Stir until well-combined. Set aside and mix your dressing.

Pour dressing over your macaroni salad ingredients and toss until well-combined.

For best flavor, cover bowl and allow macaroni salad to chill for at least one hour. Stir once more before serving. Add additional mayonnaise, if needed. 


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