Macaroni Salad

1 egg
2 egg yolks
1 tablespoon lemon juice or vinegar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups olive oil
6 ounces macaroni
2 teaspoons Dijon mustard
2 cloves garlic, chopped
2 medium onions, chopped
2 cups chopped celery
3 bell peppers, roasted, peeled, and sliced
3 hard-boiled eggs, sliced
1/4 cup chopped parsley

Make your mayonnaise in the food processor. With the metal blade in place, add the egg and egg yolks, lemon juice or vinegar, salt, and pepper. Process until they are blended, about 3 seconds. Continue processing as you slowly pour the oil through the feeding tube. Taste to see if it needs more vinegar, salt, or pepper. This recipe makes nearly 2 cups mayonnaise. Measure out 1 cup for the salad, and put the rest in a container, cover, and store in the refrigerator. It will be good for a week to 10 days.

Cook and drain the pasta.

Mix the mayonnaise and mustard in a large bowl. Toss in the other ingredients, blend with the dressing, and refrigerate until ready to serve.