The Dutch Kangaroo's Favoured Pasta Salad
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
10
ingredients
- 500 g elbow macaroni
- 1 cup mayonnaise
- 1⁄4 cup wine vinegar
- 1⁄3 cup white sugar
- 2 1⁄2 tablespoons Dijon mustard
- 1 tablespoon horseradish cream (optional)
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 1 large onion, chopped
- 1 stalk celery, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 2 tablespoons pimento pepper (optional)
- 1 green bell pepper, seeded and chopped
- 1⁄4 cup carrot, grated
directions
- Bring a large pot of lightly salted water to a rolling boil, and cook until tender, about 8 minutes. Rinse under cold water and drain.
- In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, horseradish cream, celery seeds, salt and pepper. Sir in the onion, celery, bell peppers. carrot, pimentos and pasta.
- Refrigerate for at least 4 hours before serving, but preferably overnight.
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