Last week's cook book recipe was Dijon Pasta Salad from Dying for Chocolate by Diane Mott Davidson. It was really easy to make, I reduced the recipe to one serving, but it could easily be used for a buffet or to feed lots of people for lunch. The paprika added a nice spicy flavour to the salad.
I am also adding this to Presto Pasta Nights, this week hosted by Aquadaze of Served with Love. Check out all of the delicious pasta dishes at the Presto Pasta Nights website
Dijon Pasta Salad (adapted from Dying for Chocolate by Diane Mott Davidson)
(Makes 8-10 Servings)
1 pound tricoloured fusilli or rotini pasta
2/3 cup vegetable/sunflower oil
2 tbsp cider vinegar
2 tsp dijon mustard
2/3 cup mayonnaise
6 rashers of bacon, cooked and chopped
1/4 cucumber chopped
2 hard-boiled eggs, chopped
2 spring onions, chopped
1/2 tsp salt
Cook the pasta in boiling water until done, usually 11-13 mins. Drain. Run cold water over the pasta until it is completely cool.
In a large bowl, whisk together oil, vinegar, mustard and mayonnaise.
Add pasta and all other ingredients to dressing, mix carefully, and taste for seasoning. Chill thoroughly before serving.