Lightened Up Macaroni Salad

- 10    Serving size - 1/10th of recipe   Points Plus per serving - 4 points+
Calories - 153.6,   Total Fat - 3.5g,   Carb. - 26g,   Protein - 4.4g,   Fiber - 1.5g

12 oz. any shaped dry pasta ( I like to use small shells or elbows)
2 TBS. red wine vinegar or cider vinegar
2 TBS. reduced fat mayonnaise ( such as Hellman's)
1 TBS. extra virgin olive oil
1 tsp. dried tarragon
salt and pepper, to taste
1 hard boiled egg, finely chopped
2 medium stalks of celery, finely diced
1/4 cup red onion, finely diced
1/4 cup sweet red pepper, finely diced
2 TBS mild banana peppers, finely diced ( optional but adds a lot of flavor) 

1.  Cook pasta to al dente, according to package directions and rinse well with cold water to cool.  

2.  In large bowl, whisk together the vinegar, mayo, olive oil, and tarragon to combine into a vinaigrette.  Add in the celery, onion, red pepper, banana pepper, egg and cooked pasta.  Stir to combine.  Season with salt and pepper to taste.  Cover and let sit in refrigerator for at least a half and hour to let flavors mingle.  Stir again before serving.