I have had this recipe for years, and it truly is the best pasta salad I’ve ever had. The steps are really easy, but I posted photos of them anyway, mostly because I think recipes are more fun to follow with photos. It is the prefect blend of mayo, vinegar, and dill with the added crunch of fresh vegetables. The dressing for this recipe is also fabulous for potato salad. It may be even better with potatoes than with pasta.
Any type of pasta will do, but my favorite is farfalle, or bowtie pasta. Simply prepare it according to the package directions. Be sure not to overcook it.
While the pasta is cooking, mix the dressing ingredients together. I know everyone has their favorites, but I love Duke’s Mayonnaise. As I was writing this post, I realized that you can buy it on Amazon. I highly recommend it.
Drain the pasta. Allow to cool.
Pour the dressing over the pasta and gently stir together.
Chill for at least an hour. I recommend making it a few hours ahead. It’s great done a day ahead as well.
- 8 ounces pasta, cooked according to package directions
- 1 cup mayonnaise
- 2 T apple cider vinegar
- 1 T prepared mustard
- 1 tsp salt
- ¼ tsp pepper
- 1 T dillweed
- 1 cup chopped celery
- Prepare pasta according to package directions. Drain and cool.
- Combine remaining ingredients. Pour aover pasta and gently stir together.
- Chill 4-6 hours, or overnight.
- This is great done a day ahead.