Ingredients

• 1/3 cup Celery
• 3 tablespoons FRENCH PANTRY Herbs Parisian Herb Blend
• 1/3 cup Onion
• 1/3 cup Dill Pickle
• ¾ cup Mayonnaise or Vegan Mayonnaise
• 2 tablespoons Mustard
• 1 tablespoon Vinegar or Dill Pickle Juice
• 1 ½ cups elbow Macaroni or other small pasta of your choice
• ¼ teaspoon Pepper
• ¼ teaspoon FRENCH PANTRY Sel Gris Salt

bon COOK Products Used

Directions

1. Boil Elbow pastato package directions and drain the water well so the dressing will not get diluted
2. Chop the vegetables and include equal parts of the Dill Pickle, Onion and Celery (you can replace the onion with onion powder if you choose)
3. Mix in the chopped vegetables with the cooked Pasta
4. In a separate bowl, mix together Mayonnaise, Vinegar or Dill Pickle Juice, Pepper, Salt, Mustard and Herb Blend for the dressing
5. Mix the dressing with the Pasta mixture and mix well
6. Cover and refrigerate until ready to eat (this also allows the flavors to set and the dressing to thicken)

Time:

Recipe Yield