This is straightforward and very adaptable to any other veggies you may wish to add. Reminder: tomatoes & cucumbers don’t adapt well in a salad that is kept stored - they get mushy. I normally do not add them. Hey, you can always serve them on the side sliced and presented nicely on a serving plate.

1 lb. box of elbow or small shell macaroni
1 cup mayonnaise (I only use Hellmann’s)
1/4 cup spicy brown mustard - (don’t use plain mustard)
1 tsp. brown sugar
4 cloves minced garlic
1 tsp. Kosher salt
1 tsp. black pepper
1/2 cup chopped celery
1/2 cup chopped carrots

Cook the macaroni according to package directions. Drain & cool it under cold running water. Drain well. Place in a large bowl.

In separate small bowl, whisk the mayo, mustard, sugar, garlic, salt & pepper. Mix well into pasta; taste and adjust, if needed. Add the celery, carrots and/or any other veggies you want. Refrigerate it now or you can serve it now.

See my “A Few Tid Bits” Category for trying it with wheat pasta.

This entry was posted on Sunday, May 27th, 2007 at 11:05 am and is filed under Macaroni / Pasta, Salads. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.