In a blender or mini food processor, add the egg, egg yolk, vinegar, mustard, sugar, salt and pepper. Secure the lid, turn it on and slowly drizzle in the oil in a thin and steady stream. Scrape down the sides and pulse until combined. Pour dressing in a small bowl or jar, cover and refrigerate until ready to dress the pasta salad.

Bring water to a boil in a large pot. Once boiling, add a palmful of fine sea salt, stir and add pasta. Cook pasta following the package directions on your brands pasta box. Usually it's 9-10 minutes.

Once cooked, drain the elbow macaroni into a colander and rinse with cold water. Make sure to stir the pasta in the colander to get out any excess water.

In a large bowl add the pasta, peppers, celery, onions (use a slotted spoon to remove from water) and hardboiled eggs.

Add in 3/4 of the dressing, toss, taste and season with more salt and pepper if desired. Chill for at least 2 to 4 hours or overnight.

If needed, right before serving pour the remaining dressing over the macaroni salad and toss.