An all-time summer favorite, my traditional New England macaroni salad is a mouthwatering, creamy, crunchy, tangy combo that is the perfect accompaniment to any spread — from seafood feasts to afternoon picnics. Enjoy!

Ingredients:

• 1 box (12 ounces) gluten free or regular elbow macaroni
• 4 hard boiled eggs, chopped
• 1/2 red or sweet onion, diced
• 1 1/2 cups celery, diced
• 1 red bell pepper, diced
• 2 heaping tablespoons pickle relish
• 1 1/2 cups mayonnaise
• 3 tablespoons brown mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon cane sugar
• 1/4 teaspoon sea salt
• 1 teaspoon celery salt
• 1/2 teaspoon garlic powder

Instructions:

• Make hard-boiled eggs and prep all chopped and measured ingredients.
• Cook pasta per instructions on the box.
• Drain and set aside for a minute.
• In a large bowl combine eggs, onion, celery, red pepper, and relish.
• In a small bowl combine mayonnaise, mustard, vinegar, sugar, salt, celery salt, and garlic powder.
• Combine warm macaroni with vegetables.
• Pour dressing over salad and mix until well blended.
• Cover and chill for an hour before serving.