I LOVE macaroni and potato salad.  Do you?

To me, they are one of those universal American foods that we all have a memory or two about. 

Growing up, a barbeque didn’t feel complete if we didn’t have both on the table.  Now that I’m older, I still love the traditional macaroni salad at a barbeque but I make cold pasta salads in the spring and summer and have them as a side dish to everyday meals.

This is an elegant twist on an old favorite and I hope you love it.

1 lb. cavatappi, cooked, drained and cooled down

2 red bell peppers, diced tiny

4 celery stalks, diced tiny

½ of a medium sized Vidalia onion, diced tiny

½ cup of fresh dill, chopped

½ cup of fresh basil, chopped

1 cup of light mayo

2 tablespoons of champagne vinegar

1 teaspoon of sugar

1 teaspoon of paprika

1 ½ teaspoons of mustard powder

pinch of salt

few grinds of fresh pepper

In a measuring cup (or small bowl) add your mayo, vinegar, sugar, mustard powder, paprika, salt and pepper and whisk for about a minute.  Set aside.

Bring a large pot of water to a boil and cook the cavatappi till al dente.  Take your cooked pasta and run under cold water in a colander.  Set aside.

In a large bowl add your peppers, celery, onion, cooked pasta and toss with your clean hands.  Quickly add your dressing toss again with your hands.  Now add your bail and dill.

Cover and refrigerate for at least an hour before serving.

Now, tell me that’s not delicious?