Macaroni Pasta Salad - cooking recipe

Ingredients

2 cups elbow macaroni
1/2 cup celery, thinly sliced
1 red bell pepper, finely chopped
2 tablespoons red onions, finely chopped
1 garlic clove, minced
3/4 cup mayonnaise
1/4 cup sweet pickle, finely chopped
1 tablespoon milk
2 tablespoons Dijon mustard
1/4 teaspoon kosher salt
3/4 cup sharp cheddar cheese, cut into small cubes
3 hard-boiled eggs, coarsley chopped
1/4 teaspoon black pepper

Preparation

Cook pasta according to package directions, drain and rinse with cold water until pasta is no longer warm.
In a large bowl, combine pasta, red peppers, onion, garlic, sweet pickles, cheese and celery.
In a small bowl, combine mustard, pepper, salt, milk and mayo, mix well.
Pour dressing over pasta, toss well to coat.
Add eggs and toss to combine.
Chill 4 - 24 hours before serving. Store leftovers in the refrigerator, covered.