PASTA SALAD

Ingredients

• 1 1/2 cups uncooked Macaroni or other small Pasta; I use gluten-free elbows

• 1/3 cup Celery or fresh Fennel Bulb, chopped

• 1/3 cup raw or pickled Onion, chopped

• 1/3 cup Dill Pickle, chopped

• 3/4 cup Mayonnaise

• 1 tablespoon Vinegar or Dill Pickle Juice

• 2 tablespoons Dijon Mustard

• 1/4 teaspoon Salt

• 1/4 teaspoon ground Pepper

• 1/4 teaspoon dried Dill Weed

• 1/4 teaspoon dried or handful of fresh Parsley

Instructions

Cook pasta according to directions, drain and set aside.

Chop the celery or fennel, onion and pickles. Mix with the cooked pasta.

In a medium bowl, mix together the mayonnaise, mustard, vinegar or dill pickle juice, salt, pepper, parsley, and dill weed.

Mix the dressing with the pasta and vegetables until well combined.

Refrigerate until ready to serve. Serve with/on a salad or as a side with a sandwich.