Macaroni Salad

Ingredients

• 1 lb. dried elbow macaroni
• 5 cups water
• 4 hard-boiled eggs, chopped
• ½ cup chopped green onions
• 1 stalk celery, chopped (optional)
• 1 cucumber, peeled and cubed
• 1 red bell pepper, chopped (optional)
• 1 tbsp olive oil
• 1 tbsp cider or wine vinegar
• 1 cup mayonnaise
• salt to taste

Method

1. Cook macaroni in salted water for 8-10 minutes, until al dente. Drain and rinse.
2. Put noodles in a bowl and mix in remaining ingredients.
3. Refrigerate for 2 hours before serving.