Best macaroni salad - well, I think it's pretty great

I grew-up eating macaroni salad in the summer but never really liked it. Too white and not enough flavor so I decided to create my own version.

Here's what you'll need:

• Brown Rice penne pasta or pasta of your choice cooked until tender but don't overlook. Fill pan with water and add pinch of salt and bring to boil. Add pasta. Approximate time 8-10 minutes in boiling water. Place in colander and rinse.

+ add 2-3 cloves garlic to cold water and cook with pasta until done

Then place in glass bowl and add:

• 1/2 cup plain Greek yogurt

• 1/4-1/2 cup Best Foods mayonnaise

Cream garlic with mayo and yogurt

• 1/4 white balsamic vinegar

• 1-2 sweet red onions or 3-4 green onions chopped

• 1 fennel bulb stocks, cleaned of frilly leaves so looks like celery. Washed and sliced thinly

• 2-3 hard boiled eggs, peeled, washed and chopped. I used a combination of Duck and Chicken eggs because I had both

• 1/2-3/4 cup chopped Bubbies sweet pickles. Trust me, they're worth it. Super crispy and taste like my great grandmas homemade sweet butter pickles.

• 1 Tablespoon Sierra Nevada Stout mustard or mustard you have on hand. French's will work.

• 1 teaspoon chili pepper flakes

Blend together and enjoy. If stored overnight, pasta will absorb the liquid/yogurt/mayo but flavors will open up and be more intense in day 2.

Bon appetite!