The onions, dill and bell peppers come from our own garden. We love fresh vegies and the combination of mustard, pickles and pasta is just yummy!
Ingredients:
2 tbsp FRENCH'S® Classic Yellow® Mustard
16 oz Penne rigate pasta
1/4 cup Bell pepper
1/8 cup Onion
1/4 cup Mayonnaise
1 tbsp Dill
1/4 cup Dill pickles
1/2 cup pasta water
Directions:
Boil penne pasta per directions on box. While pasta is cooking, chop onion, bell pepper and pickles. Put in large mixing bowl. Add 1/2 c mayonnaise, 2 TBS French's Classic Yellow Mustard, 1 tsp salt, 1/8 tsp pepper and 1 TBS dill. Mix thoroughly. Before draining pasta, reserve 1/2 cup of pasta water, refrigerate for later use. Drain pasta, add to mixing bowl and gently mix to not break pasta. After mixing thoroughly, cover and refrigerate for 2 hours. Before serving, stir pasta gently again. If pasta is dry, add pasta water in 1/4 cup increments until moist. Serve chilled.
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