0.5 pound macaroni pasta gluten-free dry for version (use rice or pasta )
4 servings salt
0.3 cup green onion chopped
0.5 teaspoon juice of lemon
1 hardboiled egg chopped
1 roasted bell pepper red chopped
1 tablespoon parsley fresh chopped
0.3 cup a amount of mayonnaise generous
1 pinches several of paprika
4 servings pepper black freshly ground to taste
Equipment
bowl
Directions
Cook the pasta: In at least 2 quarts of salted water (1 1/2 teaspoons of salt per quart of water), cook the pasta according to package directions until al dente—still slightly firm.
Remove from heat, drain and rinse with cool water until the pasta reaches room temperature.
Soak the onions: While macaroni is cooking, put the chopped onions into a small bowl and sprinkle the lemon juice or vinegar over them. This will take the edge off the onions.
Combine cooked macaroni, onions, and all other ingredients in a large serving bowl. Adjust seasonings to taste.
