Classic Pasta Salad


  • 12 ounces elbow macaroni
  • 4 hard-boiled eggs, peeled and chopped
  • 2/3 cup mayonnaise
  • 2 tablespoons diced pimento, drained
  • 1/2 teaspoon sugar
  • 2 stalks celery, finely chopped
  • Kosher salt and freshly ground black pepper, to taste


  1. Heat a large pot of salted water to boil. Cook pasta as directed on back of packaging. Drain well and rinse under cool water to stop the cooking.
  2. Stir together the eggs, mayonnaise, pimento, sugar and celery in a large bowl and season with salt and pepper. Fold in the cooked pasta. Serve right away or cover and refrigerate until ready to serve.