- 8 ounces elbow macaroni noodles, (about 2 cups)
- 1/2 cup diced celery, (about 2 stalks)
- 1/2 cup diced red bell pepper, (or any color)
- 1/2 cup green onions
- 2 hard boiled eggs, peeled and chopped, (optional)
- 1 cup mayonnaise
- 1 Tablespoon yellow mustard
- 2 Tablespoons white or red wine vinegar
- 1 teaspoon kosher salt, if using regular salt use 1/2 teaspoon
- 1/4 teaspoon pepper
- paprika
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In a large pot of salted water, prepare pasta according to package directions. Drain and cool.
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Add cooled pasta to a large bowl along with the rest of the ingredients except the paprika. Stir well. Sprinkle with paprika. Chill until serving. Store leftovers in an airtight container in the fridge.
Serving: 1/4 of recipe, Calories: 519kcal, Carbohydrates: 21g, Protein: 8g, Fat: 45g, Saturated Fat: 7g, Polyunsaturated Fat: 36g, Cholesterol: 116mg, Sodium: 751mg, Fiber: 2g, Sugar: 2g
