Macaroni Salad

• Fill your pot with water and add a tsp of salt. Bring to a boil. Add pasta and cook according to the instructions for al dente. Unless you like really soft pasta you want your noodles to be firm (not crunchy) so that as they chill they will not become too soft.
• Once cooked, drain and rinse your pasta until it is cool. Add the noodles to a large mixing bowl.
• While the pasta is cooking you can being to dice your vegetables. I recommend dicing everything but the onions into smallish, bite sized pieces. Unless you really like the strong taste of onion, you will want to almost mince your onions so that you don't get large chunks in each bite. Once diced, add the pickles, red pepper, celery, and onion to the large mixing bowl.
• Thaw your peas by filling a small bowl with hot water and adding the peas. When you are done cutting up the other vegetables, drain the peas and add them to the large mixing bowl.
• Add Dressing to your large mixing bowl (if you have not already done it) and stir all the ingredients together. You want everything coated in the dressing.
• Refrigerate your salad for at least one hour. I would recommend making this in the morning and chilling it until you are ready to eat it. Unless you like soft pasta, this salad is better eaten the day you make it. It will keep for up to a week in the refrigerator, and the leftovers are still tasty!

Macaroni Dressing

• Add all ingredients to a medium bowl and blend until smooth with a hand mixer. You can do this in your large mixing bowl before adding the other ingredients or in a separate bowl and add the dressing last. You could also use a food processor or blender but they are not necessary. You just want all of the ingredients thoroughly combined.