Macaroni Salad
1 cup elbow macaroni, uncooked
2 large boiled eggs, chopped
1/2 small onion, chopped
1 rib of celery, chopped
1/2 bell pepper, seeded and chopped
1 medium carrot, shredded
1 cup mayonnaise
2 tablespoons white wine vinegar
2 tablespoons sugar
1 tablespoon sweet relish
3 tablespoons yellow mustard
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
Cook pasta to al dente; drain and rinse. Combine chopped eggs
and vegetables in a medium bowl. In a small bowl, whisk together remaining
ingredients. Add to macaroni, eggs and vegetables and gently stir until combined.
Cover and chill completely. Makes 4 to 6 servings as a side dish.