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Dijon pasta salad
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| Artist: |
_ |
| Categories: |
Pastas & Noodles, Salads, Side-dishes |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Tricolored fusilli or rotini | | | -pasta | | 2/3
| cup | Corn oil | | 2
| tbsp | Cider vinegar | | 2
| tsp | Dijon-style mustard | | 2/3
| cup | Mayonnaise | | 2
| large | Celery ribs, chopped | | 6
| | Thick bacon slices, cooked | | | -and chopped | | 2
| | Hard-cooked eggs, chopped | | 2
| | Scallions, chopped | | 1/2
| tsp | Salt (up to 1 ts) | | | Paprika (optional) |
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Procedures:
| 1 | Cook pasta in boiling water just until done, usually 11 to 13 minutes. | | 2 | Drain. | | 3 | Run cold water over pasta until it is completely cool. | | 4 | In a large bowl, whisk together oil, vinegar, mustard, and mayonnaise. | | 5 | Add pasta and all other ingredients to dressing, mix carefully, and taste for seasoning. | | 6 | Chill thoroughly before serving. | | 7 | Makes 8 to 10 servings |
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