Macaroni and Egg Salad
In just 20 minutes you can turn elbow macaroni into a creamy, egg-filled salad.
|1/4 cup||minced red onion|
|8 ounces||elbow macaroni|
|1||chopped celery stalk|
|1||chopped hard-cooked egg|
|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