| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Salads, Pasta, Davidson |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Rotini, tricolor |
| 2/3 |
c |
Oil |
| 2 |
tb |
Cider vinegar |
| 2 |
ts |
Mustard, Dijon |
| 2/3 |
c |
Mayonnaise |
| 2 |
lg |
Celery stalk; chopped |
| 6 |
sl |
Bacon, thick; cooked/chopped |
| 2 |
|
Egg; hard-cooked & chopped |
| 2 |
|
Scallion; chopped |
| 1/2 |
ts |
Salt |
|
|
Paprika; (opt) |
|
|
—*Dying for Chocolate* |
|
|
Diane Mott Davidson |
INSTRUCTIONS
Cook pasta in boiling water just until done, usually 11 to 13 minutes.
Drain and refresh under cold running water.
In a large bowl, whisk together oil, vinegar, mustard and mayonnaise.
Add pasta and all other ingredients to dressing, mix carefullly, and
taste for seasoning. Chill thoroughly before serving.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/davidsn.zip
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