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Dijon Pasta Salad


1 lb rotini, tricolour
⅔ cup oil
2 tablespoons cider vinegar
2 teaspoons mustard, Dijon
⅔ cup mayonnaise
2 large celery stalks; chopped
6 slices bacon, thick; cooked/chopped
2 eggs; hard boiled and chopped
2 scallions; chopped
teaspoon salt


Cook pasta in boiling water just until done, usually 10 to 12 minutes.

Drain and rinse thoroughly under cold running water to stop the cooking process.

In a large bowl, whisk together oil, vinegar, mustard and mayonnaise.

Add the pasta, celery, bacon, eggs, scallion, salt, and paprika to the dressing and mix carefully.

Adjust seasoning if necessary. Chill thoroughly before taking to picnic.

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