Macaroni Salad

I LOVE macaroni salad.  I could eat it any which way.  This recipe was really delicious.  The good thing about it is that you can change it to fit your tastes.  Add or omit any vegetables you like to suit your preferences.

Macaroni Salad (adapted from http://www.allrecipes.com/)
8 oz. elbow macaroni
3 eggs
1/2 cup light mayonnaise
1/4 cup light Ranch dressing
1/4 teaspoon ground mustard
1 tablespoon of red wine vinegar
1/4 cup finely chopped onion
1/2 cup chopped green or red bell pepper
1/4 tablespoon of celery seed
salt and pepper to taste
1/2 cup cherry tomatoes (halved)
1/2 cup diced cheese (I used mozzarella.)
1/4 cup chopped parsley


1.  Cook pasta in a large pot of boiling water until al dente.  Drain and set aside.

2.  Meanwhile, place eggs in a saucepan and cover completely with cold water.  Bring water to a boil.  Cover and remove from heat.  Let eggs stand in hot water for 10 to 12 minutes.  Remove from hot water and place into an ice bath until cooled.  Peel and chop eggs.

3.  In a large bowl combine all ingredients, except the mayo and ranch dressing.  In a small bowl, combine mayo and ranch.  Stir into macaroni and mix well. 

I like to let it rest in the refrigerator for a few hours to let the flavors meld.