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.
le gach dea-mhéin