- 3/4 cup mayonnaise
- 2 tablespoons cider vinegar
- 1 tablespoon prepared mustard (optional)
- 1 teaspoon sugar
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 8 ounces elbow pasta (about 2 cups) cooked, rinsed with cold water and drained
- 1 cup sliced celery
- 1 cup chopped green or red pepper
- 1/4 cup chopped onion
- In large bowl combine first 6 ingredients.
- Add pasta, celery, green pepper, and onion; toss to coat.
- Cover; chill to blend flavors.
NotesMakes 5 cups.