Yield: 8 servings
Measure | Ingredient |
---|---|
1 pounds | Tricolored fusilli or rotini pasta |
⅔ cup | Corn oil |
2 tablespoons | Cider vinegar |
2 teaspoons | Dijon-style mustard |
⅔ cup | Mayonnaise |
2 larges | Celery ribs; chopped |
6 \N | Thick bacon slices; cooked and chopped |
2 \N | Hard-cooked eggs; chopped |
2 \N | Scallions; chopped |
½ teaspoon | Salt (up to 1 ts) |
\N \N | Paprika (optional) |
Cook pasta in boiling water just until done, usually 11 to 13 minutes.
Drain. Run cold water over pasta until it is completely cool.
In a large bowl, whisk together oil, vinegar, mustard, and mayonnaise. Add pasta and all other ingredients to dressing, mix carefully, and taste for seasoning. Chill thoroughly before serving.
Makes 8 to 10 servings.
from Dying for Chocolate by Diane Mott Davidson Submitted By TIFFANY HALL-GRAHAM On 12-22-94