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.