Classic Macaroni Salad

Servings: 8 | Serving size: about 1 1/2 cups

Cooking Time: 45 Minutes (does not include chilling time)

This recipe can easily be multiplied or divided in 2 and makes great leftovers.

Ingredients

• 6 quarts water
• 2 eggs
• 8 ounces whole wheat or gluten free elbow macaroni
• 2 ribs celery (diced)
• 1/4 small red onion (finely diced)
• 1/2 small red pepper (diced)
• 1 cup frozen peas
• 1/2 cup pickles (finely diced)
• 1/2 cup reduced fat mayonnaise
• 1 Tbsp. Dijon mustard
• 1/4 tsp. salt

Place the water in a stock pot over high heat.

When the water boils, place the eggs in the pot. Reduce the heat to a slow boil and cook for 3 minutes.

Turn off the heat and let stand for 12 minutes. Remove the eggs to a bowl of cold water.

Turn the heat back to high.

When the water boils add the macaroni. Stir and cook for about 15 minutes until tender but not mushy.

While the pasta is cooking peel the eggs.

Dice the eggs and add them to a large mixing bowl with the onion, pepper, peas, pickles, mayonnaise, mustard and salt.

Fold together until blended and place in the refrigerator.

When the pasta is done, drain and rinse for 20 seconds in cool water.

Let cool for about 5 minutes and add to the bowl with the vegetables.

Fold together and chill well before serving.