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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I like the convenience of this salad, which can be made ahead, as well as its nice blend of ingredients, reports Lucia Johnson of Massena, New York. Ingredients:
2 tablespoons sugar |
1 teaspoon king arthur unbleached all-purpose flour |
5 tablespoons water |
4-1/2 teaspoons cider vinegar |
1 cup uncooked small pasta shells |
3 tablespoons mayonnaise |
2 teaspoons prepared mustard |
3 hard-cooked eggs, chopped |
1 cup shredded carrots |
1 celery rib, chopped |
1/2 cup chopped green pepper |
2 tablespoons chopped onion |
1 tablespoon minced fresh parsley |
salt and pepper to taste |
Directions:
1. In a heavy saucepan, combine sugar and flour; gradually stir in water and vinegar until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. Meanwhile, cook pasta according to package directions; rinse in cold water and drain. Stir mayonnaise and mustard into the dressing. In a large bowl, combine the remaining ingredients. Add pasta and dressing; toss to coat. Cover and chill until serving. Store in the refrigerator. Yield: 6 servings.
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