Ingredients

• 2 cups elbow macaroni
• ¾ cup frozen peas
• 2 large eggs
• ⅔ cup mayonnaise
• 3 tablespoons chopped fresh parsley leaves
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• ½ red bell pepper, diced
• ⅓ cup diced red onion
• 2 celery ribs, diced
• ¾ cup diced extra-sharp cheddar cheese
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions. During the final minute of cooking, add the peas. Drain thoroughly and rinse under cold water to cool.
2. Put the eggs in a large saucepan and add enough cold water to cover them by about 1 inch. Bring to a boil and let cook for 1 minute. Remove from heat, cover with a lid, and let sit for 8–10 minutes. Drain, allow to cool, then peel and dice.
3. In a large mixing bowl, combine the mayonnaise, parsley, apple cider vinegar, and Dijon mustard, whisking until smooth. Add the cooled pasta, peas, chopped eggs, bell pepper, onion, celery, and cheese. Mix until everything is evenly coated. Season with salt and pepper as desired.
4. Cover the bowl and refrigerate for at least 2 hours, or up to 2 days before serving.
5. Serve chilled.