Macaroni and Egg Salad

Serves: 4

In just 20 minutes you can turn elbow macaroni into a creamy, egg-filled salad.

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1/4 cup minced red onion
8 ounces elbow macaroni
1 chopped celery stalk
1 chopped hard-cooked egg
1/3 cup mayonnaise
pinch of cayenne pepper
1 tablespoon white wine vinegar
3 tablespoons chopped parsley
salt and pepper


Soak 1/4 cup minced red onion in cold water, 10 minutes; drain. Cook 8 ounces elbow macaroni as the label directs; drain and rinse under cold water. Toss the macaroni, onion, 1 chopped celery stalk, 1 chopped hard-cooked egg, 1/3 cup mayonnaise, a pinch of cayenne pepper, 1 tablespoon each olive oil and white wine vinegar, and 3 tablespoons chopped parsley. Season with salt and pepper.

Photograph by Justin Walker


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