Ingredients
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2 cups elbow macaroni
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1/2 cup celery, thinly sliced
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1 red bell pepper, finely chopped
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3/4 cup mayonnaise
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1 tablespoon milk
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2 tablespoons Dijon mustard
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1/4 teaspoon kosher salt
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3/4 cup sharp cheddar cheese, cut into small cubes
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3 hard-boiled eggs, coarsley chopped
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1/4 teaspoon black pepper
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1 garlic clove, minced
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2 tablespoons red onions, finely chopped
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1/4 cup sweet pickle, finely chopped
Instructions
- Cook pasta according to package directions, drain and rinse with cold water until pasta is no longer warm.
- In a large bowl, combine pasta, red peppers, onion, garlic, sweet pickles, cheese and celery.
- In a small bowl, combine mustard, pepper, salt, milk and mayo, mix well.
- Pour dressing over pasta, toss well to coat.
- Add eggs and toss to combine.
- Chill 4 - 24 hours before serving. Store leftovers in the refrigerator, covered.