INGREDIENTS
* 2 cups elbow pasta
* 3/4 cup frozen peas
* 2 large eggs
* 2/3 cup mayonnaise
* 3 tablespoons chopped fresh parsley leaves
* 2 tablespoons apple cider vinegar
* 1 tablespoon Dijon mustard
* 1/2 red bell pepper, diced
* 1/3 cup diced red onion
* 2 celery ribs, diced
* 3/4 cup diced extra-sharp cheddar
cheese
* Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
1) In a large pot of boiling salted water, cook pasta according to package instructions. Stir in peas during the last 1 minute of cooking time; drain well and rinse with cold water.
2) Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
3) In a large bowl, whisk together mayonnaise, parsley, vinegar and Dijon. Stir in pasta, peas, eggs, bell
pepper, onion, celery and cheese; season with salt and pepper, to taste.
4) Cover; place into the refrigerator for 2 hours or up to 2 days.
Serve cold.
