Cook the macaroni (16 ounces) just until it's al dente according to package directions in lightly salted water; drain and rinse with cold water until completely cool. Set aside.
Add all salad ingredients.
In a medium mixing bowl, whisk together all dressing ingredients. Toss with salad ingredients until everything is well coated. Refrigerate for 6 hours or, better, overnight.
Notes
Al Dente – First, for dishes such as this, with heavy sauces, you want your pasta to be just prior to al dente. Since the noodles will be sitting in the pasta for a while (preferably overnight, to get really yummy!), you want the structure to stand up to the length and liquid. Soggy pasta will ruin a perfectly delicious macaroni salad.
Rinse The Pasta: Rinse the pasta after boiling. I know it goes against everything hardcore pasta cooks hold dear but it’s essential to this recipe. Washing off the starch will keep it from becoming a dry sticky mess.
Pasta – For cold salads like this, it’s always best to use small, sturdy pasta that can stand up to the creamy sauce over time. Bow tie, or farfalle all work great too!
Peeling Eggs – So, if peeling eggs is one of those chores you hate or you haven’t quite yet mastered I’ve got an easy trick to make this pasta salad a cinch.
Just crack your boiled egg on a hard surface or roll it to break the shell. Then turn a spoon around backward and slip it under there. Work and wiggle it around the gg and the shell should come off easily.
Dice Everything Small – That way everything is roughly the same size and all fits nicely on a spoon.
2-Hour Rule – try to reserve the FDA-recommended 2-hour serving rule for leaving items needing refrigeration out at room temperature.. I like to nestle mine in a big bowl of ice when serving.