Macaroni Salad

Instructions

1. Cook pasta according to directions on package. Drain and set in fridge to cool.
2. Place eggs in a saucepan and cover completely with water. Set over high heat to bring to a boil.
3. As soon as the water is boiling, cover with a lid and remove from heat. Set a 10 minute timer.
4. Fill a large bowl with ice water. When the 10 minutes are up, gently transfer eggs to the ice water. Set aside to cool.
5. Chop bell pepper. Peel and finely dice onion. Slice celery. Dice dill pickles. Chop parsley and set aside for garnish.
6. Peel and dice hard-boiled eggs.
7. Place eggs and veggies into a large serving bowl.
8. Add mayonnaise, mustard, vinegar, honey, garlic powder, onion powder, salt, black pepper, and pickle brine.
9. Add in chilled macaroni and diced hard-boiled eggs.
10. Gently mix until the dressing is incorporated and everything is evenly coated. Sprinkle parsley over top.
11. Place salad in fridge for at least 2 hours and up to overnight, to allow flavors to mingle.
12. Serve cold and enjoy! Leftover salad can be stored in an airtight container in the fridge for 5 days.