Macaroni Salad

My Mom made the best Macaroni Salad ever! Her secret? Hellman's Mayonnaise! I've always loved it and so did anyone who tasted it. People ask for the recipe but too often people want to add a little of this and a little of that which takes away from the pure simplicity of this delightful pasta salad. So, if you dare, just follow the recipe and prepare yourself for a simply good macaroni salad.

Ingredients

• Finely Chopped Onion (purple or sweet onion works best)
• Chopped green, yellow, and/or red pepper
• Chopped celery
• 3-4 chopped hard boiled eggs
• Shell Macaroni (or elbow macaroni)
• Hellman's Mayonnaise (the key to success)
• Salt & Pepper to taste
• Frozen Peas (optional)
• Paprika (garnish)

Cook macaroni as directed. While it is cooking, boil the eggs and prepare the vegetables. Don't overdo the veggies. You want a pasta salad with a sprinkle of color from the vegetables.

Once the macaroni is tender, thoroughly drain and place in refrigerator to cool. Once the pasta is cooled, in a large bowl begin to mix in the vegetables and eggs. Add some frozen peas if you choose to include them. Begin to fold in the mayonnaise until everything is moistened. Add salt and pepper to taste.

Place entire mixture in refrigerator until thoroughly cooled before serving. Sprinkle with paprika for a little color.

Note: The pasta will absorb some of the mayonnaise so you may need to add a little more before serving. Return the salad to the refrigerator to keep fresh. Feel free to add a little more mayo as needed before eating leftovers. This recipe will use about 2/3 or more of a quart jar of mayonnaise to 1-lb box of pasta.

Don't be tempted to add anything else – leave out mustard and relish and carrots ... resist adding anything else!

Be prepared to enjoy!

I use this chopper ... would be hesitant to do much chopping without it!