Ingredients

The following ingredients have 8 Servings
  • 2 cups elbow macaroni
  • 3/4 cup frozen peas
  • 2 large eggs
  • 2/3 cup mayonnaise
  • 3 tablespoons chopped fresh parsley leaves
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 red bell pepper (diced)
  • 1/3 cup diced red onion
  • 2 celery ribs (diced)
  • 3/4 cup diced extra-sharp cheddar cheese
  • Kosher salt and freshly ground black pepper (to taste)

Instruction

  • In a large pot of boiling salted water, cook pasta according to package instructions. Stir in peas during the last 1 minute of cooking time; drain well and rinse with cold water.
  • 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 and dicing.
  • In a large bowl, whisk together mayonnaise, parsley, vinegar and Dijon. Stir in pasta, peas, eggs, bell pepper, onion, celery and cheese; season with salt and pepper, to taste.
  • Cover; place into the refrigerator for 2 hours or up to 2 days.
  • Serve cold.