Dijon Pasta Salad
Submitted by msheidi
Tri-color rotini tossed in a creamy Dijon vinaigrette with crispy bacon, hard-boiled eggs, celery, and scallions. A make-ahead pasta salad for potlucks, picnics, and summer cookouts.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThis is the pasta salad that gets requested at every potluck.
Colorful tri-color rotini gets coated in a tangy dressing that blends Dijon mustard with apple cider vinegar, mayonnaise, and oil for the best of both creamy and bright.
Crispy bacon bits, chopped hard-boiled eggs, crunchy celery, and fresh scallions give every forkful a different texture.
Make it ahead and let it chill so the flavors have time to settle in and get friendly.
Pro Tips
- Rinse the cooked pasta under cold water immediately to stop the cooking and keep the spirals firm with a good bite
- Toss the pasta with the dressing while it’s still slightly warm so it absorbs more flavor
- Hold back a handful of bacon to sprinkle on top right before serving for that fresh crunch
- This salad tastes even better the next day, so it’s a great make-ahead option for gatherings
Ingredients
Directions
Cook pasta in boiling water just until done, usually 11 to 13 minutes.
Drain and refresh under cold running water.
In a large bowl, whisk together oil, vinegar, mustard and mayonnaise.
Add pasta and all other ingredients to dressing, mix carefullly, and taste for seasoning.
Chill thoroughly before serving.
Comments
