As aired on March 23, 2012
Recipe Courtesy of Chef Bryan Woolley
6 cups cooks elbow macaroni
1 cup fresh or frozen peas
1 cup chopped asparagus, cooked
2 tbsp freshly chopped dill
1/3 cup chopped green onions
1/4 cup chopped chives
1/2 cup diced red bell pepper
1 cup chopped hard boiled egg whites
1 tbsp lemon zest
1 cup mayonnaise
reserved hard boiled egg yolks from used egg whites
1 tbsp dijon mustard
2 tsp paprika
2 tsp dried basil
salt and pepper to tasteDirections:
1. In a large bowl combine the macaroni, peas, asparagus, dill, onions, chives, bell peppers and chopped egg whites. Set aside.
2. In a separate bowl, combine the lemon zest, mayonnaise, reserved hard boiled egg yolks, dijon mustard, paprika, and basil. Mix together and add the salt and pepper to taste.
3. Fold the mayonnaise into the pasta and adjust any seasonings. Cover and chill the salad for at least 4 hours before serving. Enjoy!