Macaroni Salad

So as a final follow-up to the interlug-bbq, I'll post my macaroni salad recipe that I brought.

Start with 1lb elbow macaroni, cooked slightly past al dente (the cooling process firms it up). Rinse to begin cooling, and stop the cooking, then place in the fridge.

Separately prepare:

• 1c Mayo
• 1/2 Green Bell Pepper
• 1/2 Red Bell Pepper
• 1 Anaheim Chili
• 3T Dijon Mustard
• 1/2C Diced Red Onion
• 1/2C Cilantro
• 1/4C Lemon Juice
• 1/4C Chopped Green Onion
• 3 Hardboiled eggs

Mix together. Remove pasta from fridge, and pat dry. Add mixture to pasta, add black pepper to taste.

Joe mentioned preferring a previous version of this slightly better. In that one I had a bit of Chipotle also, spicing things up for the crowd (which was known to enjoy spices more than the average potluck). Just mixing in some Jalepeño, or a small Habañero would work well here.
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