- Portion size 12 servings
- Credits : Canadian Living Magazine: June 2010
Ingredients
Dressing:
Method
Dressing: In large bowl, combine shallots, vinegar and salt; let stand for 10 minutes. Stir in mayonnaise, sugar, mustard and pepper.Meanwhile, in large pot of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Drain and rinse under cold water; drain well. Add to dressing.
Add celery and pimiento pepper; toss to coat evenly. Cover and refrigerate for 1 hour or for up to 24 hours.
Nutritional facts Per serving: about
- Sodium 325 mg
- Protein 5 g
- Calories 230.0
- Total fat 10 g
- Potassium 90 mg
- Cholesterol 5 mg
- Saturated fat 2 g
- Total carbohydrate 29 g
%RDI
- Iron 11.0
- Folate 35.0
- Calcium 2.0
- Vitamin A 3.0
- Vitamin C 10.0
