Fresh Macaroni Salad

• 1 box (16 Oz. Box) Pasta (Macaroni Or Cavatapi Are My Favorite)
• 2 whole Eggs
• 1 whole Orange Bell Pepper (diced Small)
• 2 whole Medium Tomatoes (diced Small)
• 1 whole Medium Yellow Onion, Diced Small
• 1 whole Cucumber (Seeded And Diced Small)
• 1/4 cups Mayonnaise
• 1/2 Tablespoons Red Wine Vinegar
• 1 dash Salt And Pepper, to taste
• 2 teaspoons Dry Mustard
• 2 teaspoons Garlic Powder (not Salt!)
• 1 teaspoon Chili Powder
• 1/2 blocks (8 Oz. Block) Cheddar, Diced Small (optional)

1. 1. Cook the pasta according to the instructions on the box (usually for around 12-15 minutes).
2. 2. Place eggs in the water and bring to a boil for 8-12 minutes.
3. 3. Chop bell pepper, tomato, onion, and cucumber to roughly the same size while pasta/eggs are cooking.
4. 4. Drain pasta and rinse under cold water. Shake to dry and place over a bowl in the fridge for a few minutes while you peel the eggs. Place the yolks (whole) into a bowl with the chopped vegetables. Chop the egg whites and add to the bowl. Add the pasta.
5. 5. Top with mayonaise, vinegar, salt, pepper, dry mustard, garlic powder, and chili powder. Mix well to coat. Adjust seasonings to desired taste. Add in diced cheese at the end (if desired).

pasta, eggs, orange bell pepper, tomatoes, yellow onion, cucumber, ubc, red wine vinegar, salt, dry mustard, garlic, chili powder, blocks

Taken from tastykitchen.com/recipes/salads/fresh-macaroni-salad/ (may not work)