Ingredients
– 2 cups uncooked pasta (I prefer elbow macaroni or shell pasta)
– 6 hard-boiled eggs, peeled and chopped
– ½ cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon apple cider vinegar
– 1 teaspoon salt (or to taste)
– ½ teaspoon black pepper
– 1 tablespoon sweet pickle relish
– ¼ cup red onion, finely chopped
– ¼ cup celery, finely chopped
– Fresh chives or dill for garnish (optional)
Equipment Needed
– Large pot for boiling pasta
– Colander for draining
– Mixing bowl
– Whisk or spoon for mixing
– Knife and cutting board for chopping
– Containers for storage (if you have leftovers, which you probably won’t!)
Step-by-Step Instructions
First, start by boiling the pasta in a large pot of salted water according to the package instructions. I usually set a timer and keep an eye on it to avoid overcooking—nobody likes mushy pasta in their salad! Once the pasta is al dente, drain it in a colander and rinse it with cold water to stop the cooking process. Set it aside to cool. (See the next page below to continue steps…)