Dijon Pasta Salad
Source of Recipe
From "Goldy's Kitchen Cookbook" by Diane Mott Davidson
"Back when I was developing this recipe, everyone ran cold water over their pasta to cool it. But these days, that rinsing is frowned upon, as it washes away starch and makes sauces adhere less to the pasta. So I no longer rinse the pasta for this dish. I do let it cool to room temperature, though, because hot pasta will absorb the dressing. So I drain it, put it in a bowl on the counter, and keep an eye on it while I'm doing other things. I give it a stir now and then, and taste-test one piece of pasta ever ten minutes or so. Once the pasta is cool, I mix all the ingredients together, then place it in a large, pretty bowl, cover with plastic wrap, and chill several hours before serving. If you're making this vegetarian, leave out the bacon."
List of Ingredients
◦ 1 pound tricolor fusilli or rotini pasta
◦ ⅔ cup corn oil
◦ 2 tablespoons apple cider vinegar
◦ 2 teaspoons Dijon mustard
◦ ⅔ cup mayonnaise
◦ 2 large celery stalks, chopped
◦ 6 slices thick-cut bacon, cooked and chopped
◦ 2 large hard-boiled eggs, chopped
◦ 2 scallions, chopped (including tops)
◦ ½ to 1 teaspoon salt, to taste
◦ Paprika (optional)
In a large pot of boiling spring water, cook the pasta until al dente, usually 11 to 13 minutes. Drain and let cool.
In a large bowl, whisk together the oil, vinegar, mustard, and mayonnaise. Add the cooled pasta, celery, bacon, eggs, scallions, salt, and paprika (if using). Toss gently and taste for seasoning.
Chill thoroughly before serving.
Makes 8 to 10 servings