One of the best recipes I've ever had. Taken from the back of a Muellers Pasta package, but slightly modified.
Makes 5 cups. Prep time: 15 minutes
3/4 cup regular, light or lowfat mayo 1 tbsp cider vinegar 1 tbsp yellow mustard (optional) 1 tsp sugar 1 tsp salt 1/4 tsp fresh ground pepper 8 oz (about 1.75 cups) elbow pasta, cooked, rinsed with cold water and drained 1 cup sliced celery 1 cup chopped green, yellow, orange or red pepper (I prefer the colored peppers because they are sweeter) 1/4 cup chopped red onion. sliced black olives (as little or as much as you want. I use about 1/2 of a small can)
In a large bowl, combine the first 6 ingredients. Add elbows, celery, green pepper, onion, and olives; toss to coat. Cover and chill to blend flavors. Stir prior to serving.
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le gach dea-mhéin ~Brian
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