Egg and Macaroni Salad
This recipe is very simple to make and can be made ahead. This recipe is also good to use up whichever vegetable you have in the fridge to use. I find this recipe actual tastes even better the day.
· 1 lb. gluten free elbow macaroni noodles
· 1/2 cup diced celery
· 1/4 cup chopped green onion
· 1/2 cup diced red bell pepper
· 1/2 cup Edamame peas
· 1 cup cubed lactose free cheddar and or marble cheese
· 1/2 cup of cut cucumbers (bite size)
· 5 boiled eggs
1 cup mayo
1/4 cup vinegar
3 tbsp sugar
1 tbsp dijon mustard
2 tbsp sweet pickle relish
1 tsp salt
1/2 tsp black pepper
1/4 teaspoon of chili peppers
Cook the noodles according to the package instructions. Drain, let it cool for about 10 minutes and add pasta to a bowl. While the past cook, boil the eggs. Peel and chop the eggs into small bite size pieces.
Add all the chopped ingredients to the bowl.
For the Dressing:
In a jar with a lid (I use a mason jar) combine all the ingredients. Close the lid and give it a good shake to make its well mixed.
Pour the dressing into the large bowl and stir to coat evenly. Keep it refrigerated until ready to serve.