Macaroni Salad

Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 mins

½ lb Elbow Pasta

3 Hard Boiled Eggs, diced

2 ½ Celery Stalks, diced

1 Carrot, shredded

¼ cup Green Onion, diced

½ cup Red Cabbage, thinly diced, optional

¼ cup Red Onion, diced

2 tbsp Parsley, minced

Dressing

½ cup Mayonaise

3 tbsp Apple Cider Vinegar

1 ½ tbsp Honey

1 ½ tbsp Dijon Mustard

½ tsp Garlic Powder

½ tsp Onion Powder

1 tsp Salt

¼ tsp Pepper

Make the dressing first. Combine all the ingredients into a large bowl and whisk until smooth. Set aside.

Cook elbow pasta just before el dente. If you haven't done so already, hard boil your eggs at the same time. Drain pasta and rinse with cold water. Put the pasta into the large bowl with the dressing and then add in the rest of the ingredients. Mix well and chill in the fridge for at least 30 min. Give it a good toss before serving.

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Macaroni Salad

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