Macaroni Salad

1 lbs rotini pasta (spirals) cooked al dente
3 peeled hard-boiled eggs, sliced
1 yellow, orange, or red bell pepper, chopped
4-5 scallions, chopped
Garlic powder
Fennel seeds
Hellman's Mayonaisse
Salt and pepper (or Jane's Crazy Mixed-up Salt)

Cool off the pasta with cold water.
Be sure to use a good brand of pasta: cheap rotini falls apart.
Sometimes I use tri-color rotini.
Toss the pasta, scallions, eggs, and pepper together.
About a half tsp of garlic powder, a tablespoon of oregano, a tablespoon of fennel seeds.
I never measure: it is visual and taste.
Unfortunately, I never measure the mayo.
Start with about a half cup, mix well. Add more till everything is coated but NOT TOO MUCH!