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INGREDIENTS:
16 oz mini shell noodles
1 bell pepper; chopped
2 ribs celery; finely chopped
½ C red onion; finely chopped
½ C sweet relish
4 hard boiled eggs; chopped
2 C mayo
1 T mustard
Dash of sugar
½ t salt
¼ t pepper
Optional:
Fresh parsley; chopped
Paprika
DIRECTIONS:
Cook noodles al dente, according to package directions. Transfer pasta to colander, rinse with cold water and drain well. Set aside to cool; stirring occasionally to prevent it from sticking together.
In large bowl; combine mayo, mustard, sugar, salt and pepper. Whisk until well combined and smooth.
Add pepper, celery, onion, relish and eggs to dressing. Stir to combine.
When pasta is completely cooled, add to bowl. Stir until everything is well combined.
Cover and chill for at least 2 hours before serving.
Can add more mayo right before serving, if desired.
Flock to the table and enjoy! 🦩
NOTES:
Best on second day; so it is a perfect make ahead side dish
Will keep 3-4 days in airtight container in fridge.
Recipe come from: The Pink Pantry
#PastaSalad #ColdSalad
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