Ingredients
16ozelbow macaroni
8ozmayonnaise,such as Hellman’s®
6large eggs,at room temperature
3tomatoes,medium, quartered
3celery stalks,chopped
6ozradishes,diced
1white onion,diced
1tspsalt,or to taste
1tspground black pepper,or to taste
1pinchcelery seed
Preparation
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water for about 10 minutes, stirring occasionally, until tender yet firm to the bite.
Meanwhile, place eggs in another pot and cover with water. Bring to a boil; turn off heat and let sit for 10 minutes. Drain.
Drain cooked macaroni and place back into the pot; add mayonnaise and stir until creamy. Dice boiled eggs and mix into pasta.
Fold in tomatoes, celery, radishes, and onion. Transfer to a big bowl and season with salt, pepper, and celery seed.
