Roasted Red Pepper Macaroni Salad

From: Jenn@eatcakefordinner

1 1/2 c. elbow noodles (measure before it is cooked)

2 hard boiled eggs, chopped

1/2 c. celery, diced

1/4 c. green bell pepper, finely chopped

2 Tbl. green onions, chopped

1/4 c. jarred roasted red peppers,

patted dry and chopped

3/4 c. Mayonnaise (or Miracle Whip)

1 tsp. Sriracha hot sauce

1/2 Tbl. prepared yellow mustard

1 tsp. lemon pepper

1 tsp. garlic powder

salt and pepper, to taste

Cook noodles according to package directions; drain and rinse well. Rinsing the noodles will prevent them from sticking together. Set aside to cool and dry completely. Meanwhile, stir together the Mayonnaise, Sriracha hot sauce, yellow mustard, lemon pepper, garlic powder, salt and pepper; set aside. When noodles are cool and dry, add the chopped eggs, celery, green pepper, green onions and roasted red peppers. Add the sauce mixture and fold together until everything is coated in sauce. Taste and adjust seasonings, as needed. Keep refrigerated until ready to serve. Serves: 4-6

Jenn's Notes: If you like a super creamy macaroni salad, add more Mayo or Miracle Whip.