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