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Ingredients
2 Cups elbow pasta
3/4 Cup frozen peas
2 Large eggs
2/3 Cup mayonnaise
3 Tablespoons fresh parsley leaves, chopped
2 Tablespoons apple cider vinegar
1 Tablespoon Dijon mustard
1/2 Red bell pepper, diced
1/3 Cup red onion, diced
2 Celery stalks, diced
3/4 Cup diced extra-sharp cheddar cheese
Kosher salt & freshly ground black pepper, to taste
Instructions
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.
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.
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.
Cover; place into the refrigerator for 2 hours or up to 2 days.
Serve cold.