Macaroni Salad With A Horseradish Pepperoncini 'Kick'

Step 1: Eggs ... You can use whatever method you prefer to cook your eggs. I like to add the eggs to a pot of cold water; then, bring up to a boil. Cover, turn the heat off; and, let it them set 12 minutes. Rinse under cold water, cool, peel; then, dice or chop. TIP: I use the same pot to make the eggs in first; then, use it to cook the pasta - no need to use 2 pots.

Step 2: Pasta ... In the same pot (make sure to use fresh water); cook the pasta in plenty of salted water, according to package directions. Now, once the pasta is done; I do drain, and rinse under cold water to stop the cooking process. Make sure the pasta is drained well and cooled. NOTE: I really like the corkscrew pasta for this dish; however a ribbed elbow pasta also will work.

Step 3: Vegetables, Cheese, and Herbs ... As the pasta cooks - prepare your vegetables and the dressing. Add the onion, scallions, pepperoncinis, peas, olives, cheese, and herbs to a large serving bowl. Add the cooled pasta; and, toss until everything is combined. Don't add the eggs yet.

Step 4: Dressing ... Add the mayonnaise, sour cream, horseradish, pepperoncini juice, lemon juice, red pepper flakes, kosher salt, and pepper to a measuring cup or small bowl; and mix.

Step 5: Finish ... Add the dressing to the pasta and vegetable mix; and toss until everything is combined. NOW, add the eggs to the pasta and mix once again. If you added the eggs earlier, they would of completely broken up. Then, re-season with salt and pepper, only if necessary. The cheese and olives are both salty; so, go easy.

Step 6: Serve and ENJOY! ... Cover your bowl with plastic wrap; and, refrigerate at least 30 minutes before serving if possible. A perfect summer BBQ or potluck dish. If you love horseradish and a little spice - you will love this.