1 1/2 (16 oz. ea.) boxes macaroni pasta
3 hard boiled eggs, chopped
3 roma tomatoes sliced and chopped
1 cup frozen peas, thawed
1/2 cup cubed cheddar cheese
1/2 cup chopped onions
1 small green pepper, chopped
1/2 cup chopped celery
1 cup mayonnaise (Hellmann's or Best Foods)
1/2 tsp. vinegar
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. Tony Chachere's original creole seasoning, divided
paprika, for color

Cook macaroni in salted water. Drain noodles and run under cold water to stop cooking action. Place in a large mixing bowl.

Add remaining ingredients with mayonnaise being the last. Mix all ingredients together, with only 1/2 teaspoon of creole seasoning and stir well. Mix the remaining 1/2 teaspoon of creole seasoning with the paprika and sprinkle across the top.

Cover with Saran or plastic wrap and chill in rerigerator for about 2 hours before serving.

Serve cold.

Submitted by: Diane Ritenour