Well it's getting to that time again. Where the days are getting hotter and people do not want to slave over a hot stove. Well here is a cold dish for those hot days. Goes great with any barbeque. Now this salad is a bit sweet, so for a less sweet taste, you could either cut back on the sugar or take it out completely.
Ingredients
4 cups uncooked Penne Rigate pasta
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons spicy brown mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper
1 large onion, chopped
2 stalks celery, chopped
2 hard-boiled, shelled and chopped
Directions
Bring a large pot of lightly salted water to a boil. Add the penne, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, egg and pasta. Refrigerate for a couple hours before serving, but preferably overnight.
Options
Add 1 green pepper, seeded and chopped for an extra zip. Also most people prefer the regular elbow macaroni for their salad but I think the penne is a lot tastier.
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