Macaroni Salad Done Right

Cook macaroni until just barely soft, about 7 minutes. Drain, rinse with cold water, and drain well.

In a very large mixing bowl, toss together cooked macaroni, eggs, and veggies. In a medium bowl, whisk together the dressing ingredients. Pour over salad and stir in. Refrigerate at least 1 hour before serving, preferably overnight.

Notes:
1. Use another type of pasta, like bow ties, shells, or fusilli.
2. You can leave out the veggies, or add what you like. Cherry tomatoes and green onions would be good. The eggs are optional, too.
3. The dressing might seem like a lot, but with the pasta cooked al dente, it usually all soaks in.