Step 1

Put eggs into a small pot of water to cover.  Bring to a boil, then lower heat to a simmer and cook for 10 minutes.

Step 2

Drop the eggs into a bowl of ice water to cool, then peel and chop.

Step 3

In a large pot bring 4 quarts of water and 1 Tbsp salt to the boil. Cook macaroni until just tender, 6 – 8 minutes per package directions. Drain and cool.

Step 4

In a large bowl, whisk together the mayonnaise, vinegar and mustard plus salt and pepper until smooth.  Stir in the vegetables.

Step 5

When pasta has cooled to room temperature, toss with the dressing and vegetables. Add eggs last and stir gently. Taste, adding salt and pepper as desired.

Step 6

Cover and chill in the refrigerator for at least 1 hour or up to 1 day before serving, checking flavors and adding more salt and pepper if needed just before serving.