Hawaiian Salad

Ingredients

 * 8 oz small elbow macaroni, uncooked
 * salt as per Pasta package directions
 * 2 med carrots
 * 1 stalk celery, large
 * 1 cup Peas, fresh or frozen
 * 1/2 tsp Sugar
 * 1/4 cup Raisins
 * 1/2 tsp black pepper
 * 1/2 tsp paprika
 * 3/4 cup Mayonnaise or miracle whip, reduced fat
 * 2 eggs
 * more paprika for garnish

Directions

 * 1) Hard boil the eggs; place in cold water to cool off, cracking the shells to make them easier to peel. When cooled, peel and rinse.
 * 2) Bring water to a boil, add salt and cook macaroni as per package directions.
 * 3) Place the Raisins in a heat-proof bowl and ladle about 1/2 cup of the boiling water over them; leave them to soak and plump.
 * 4) When macaroni is cooked, drain, cover with cold water to halt the cooking process, drain again, and continue until macaroni is cool. Set aside to drain thoroughly.
 * 5) Put Sugar in the water in which you will cook the Peas, and cook in the microwave or on the stovetop until tender but not mushy.
 * 6) Drain the Peas and the Raisins.
 * 7) Scrub and trim the carrots and celery and shred finely.
 * 8) Immediately combine with the drained macaroni, Mayonnaise, black pepper and paprika.
 * 9) Stir gently to coat all ingredients with Mayonnaise.
 * 10) Add Peas and Raisins and fold to combine.
 * 11) Slice the hard boiled eggs and distribute on top the salad. Sprinkle with paprika to garnish.
 * 12) Cover and chill until ready to serve.

For notes, a variation to make this into a main dish and more see sneakykitchen.com