This tasty mac salad makes the perfect side dish to any of your BBQ entrees, and I have been known to eat this for lunch on its own!
You can spice it up with your favorite seasonings, if you’d like to, but I highly recommend you give the recipe a try as is, first. Choose your favorite kind of pasta for this, and make sure you keep the salad in the refrigerator until ready to serve. “How much veggies should I add”, you ask – well, as much as you want to! I don’t think the ratio is ever exactly the same when I’m making this, but it always turns out amazing!
Ingredients
1 lb small pasta shells, cooked
celery
tomatoes
green peppers
1 cup Hellman’s mayonnaise
1/4 cup Creole mustard
1 tsp Domino brown sugar
4 cloves garlic, minced
salt and pepper, to taste
Instructions:
Cook and drain the pasta according to package directions, let cool. Chop the celery, tomatoes and green peppers (how much of each, is up to you).
Combine the mayo and mustard in a large bowl. Add brown sugar, minced garlic, salt and pepper.
Add the cooled pasta and chopped veggies into the bowl, toss the dressing with the pasta and veggies until fully combined. Refrigerate until ready to serve.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE >>
Quick tip: Use low-fat mayo and whole grain pasta for healthier options.