A delightful and creamy macaroni salad with a touch of tanginess and crunch, perfect for any occasion.
Cook the macaroni in a large pot of boiling water until tender, then drain and let cool.
Rinse the cooked macaroni with cold water to stop the cooking process and cool it down quickly.
Peel and dice the hard-boiled eggs.
Use a sharp knife to get clean cuts and avoid crumbling the eggs.
Chop the celery, bell pepper, and green onions into small pieces.
Ensure uniform sizes for even distribution in the salad.
In a large mixing bowl, combine the cooked macaroni, diced eggs, chopped vegetables, and pimentos.
Gently mix to avoid breaking the macaroni or eggs.
Add the mayonnaise, salt, garlic powder, onion powder, and lemon pepper to the bowl and mix until everything is well coated.
Taste and adjust the seasoning as needed for your preference.
Chill the salad in the refrigerator for at least 30 minutes before serving.
Chilling allows the flavors to meld together for a better taste.
Serve the salad as a side dish or add your choice of protein to make it a main course.
Garnish with fresh herbs like parsley or dill for added freshness.
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