°1 pound pasta salad
°4 boiled eggs (chopped)
°1 small, finely cut onion
°3 celery ribs cut into small cubes
°1 small paprika, seeds and small cubes (red or orange)
°2 cups light mayonnaise (do not use miracle whip)
°1/2 cup sugar
°1/8 cup yellow mustard
°2 tbsp enjoy pickle dill
°1 tbsp white vinegar or 1 tbsp apple cider vinegar
°3/4 teaspoon celery seeds
°1/4 teaspoon salt
°Paprika (for decorating)
Cook the pasta as directed, and drain well.
While cooking the pasta, mix all the ingredients of the sauce until well blended and set aside.
Cut all the vegetables.
When the pasta is cooled and well filtered, mix the sauce well (add all that if you like the very fat salad.if, you don’t like a lot of bandages, leave about 1/2-3/4 c of the sauce. Remember that while adjusting it will absorb some sauce.
Put it in the fridge for at least one hour, and the better you allow it to adjust the flavor.