Macaroni Salad
The Salad:
1 pound small pasta shells
2 medium ripe tomatoes, cored and diced
1 cup thinly sliced celery
1/2 cup finely diced green pepper
The Dressing:
1 cup mayonnaise
1/4 cup Creole mustard, preferably Zatarain's or spicy brown mustard 4
cloves garlic, minced
1 t. brown sugar
1 t. kosher salt
1 t. black pepper
Cook the shell sin large quantity of well salted rapidly boiling water
until al dente. Drain and cool down the shell sunder cold running water.
Drain again and put them in a large bowl. add the tomatoes, celery and
peppers. Make the dressing by mixing up the mayonnaise, mustard, garlic,
sugar, salt and pepper.
Stir into the pasta until coated and creamy. Taste and fix the
seasonings if you need to. Refrigerate or serve pronto. Feeds 8
If we were all like angels, the world would be a heavenly place.
*Angelique*
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