Dijon pasta salad
8 servings
Ingredients
| Quantity | 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 | Thick bacon slices; cooked and chopped | |
| 2 | Hard-cooked eggs; chopped | |
| 2 | Scallions; chopped | |
| ½ | teaspoon | Salt (up to 1 ts) |
| Paprika (optional) | ||
Directions
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