Here’s a classic side dish if there ever was one. There’s a thousand ways to make it, and I think you’ll find ours to be a keeper—Creole mustard, fresh diced tomato, and a touch of green pepper all tossed with freshly cooked pasta shells. We like the way shells hold the dressing better than elbows. It’s still Macaroni Salad to us.

　　

Ingredients

feeds 8

　　

The Salad

1 pound small pasta shells

　　2 medium ripe tomatoes, cored and diced

　　1 cup thinly sliced celery

　　1/2 cup finely diced green pepper

　　

The Dressing

1 cup mayonnaise

　　1/4 cup Creole mustard (preferably Zatarain’s) or spicy brown mustard

　　4 cloves garlic, minced

　　1 teaspoon brown sugar

　　1 teaspoon kosher salt

　　1 teaspoon black pepper

　　

Step 1

Cook the shells in a large quantity of well-salted, rapidly boiling water til al dente. Drain and cool down the shells under cold running water. Drain again and put them in a large bowl. Add the tomatoes, celery, and peppers.

　　

Step 2

Make the dressing by mixing up the mayonnaise, mustard, garlic, sugar, salt, and pepper. Stir into the pasta til coated and creamy. Taste and fix the seasonings if you need to. Refrigerate or serve pronto.

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