1English cucumberpeeled and chopped small, about 1½ cups
1red bell pepperchopped small, about 1 cup
6green onionsthinly sliced, about ¼ cup
2tablespoonsfresh Italian parsleyfinely chopped
Dressing Ingredients
½cupmayonnaise
2teaspoonsmustard
1teaspoonwhite vinegar
1teaspoonsugar
½teaspoonkosher saltadjust to taste
¼teaspoonblack pepperadjust to taste
Instructions
Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain into a large colander and rinse well with cold water to stop the cooking process.
In a large mixing bowl, combine the cooked and cooled macaroni with the eggs, cucumber, bell pepper, onions, and parsley. Toss to mix well.
In a small bowl or glass measuring cup, combine the mayonnaise, mustard, vinegar, sugar, salt, and pepper. Whisk smooth and pour over the salad ingredients. Toss well to coat and refrigerate until ready to serve.
Notes
Any color bell pepper will work nicely in this salad. I use a combination of whichever ones I have on hand.