Ultimate Pasta Salad

Ultimate Pasta Salad

3 cups dry pasta

cheddar cheese, fine diced

red onion, fine diced

bell pepper, fine diced

celery, fine dices

cucumber, fine diced

carrots, fine diced

zucchini, fine diced

black olives, sliced

grape or cherry tomatoes, quartered

4 hard boiled eggs, chopped

Dressing

1 3/4 cup mayonnaise*

1 Tbsp. creole seasoning

1/2 Tbsp. black pepper

1/2 Tbsp. garlic powder

1/2 Tbsp. onion powder

1 tsp. celery salt

2 Tbsp. Dijon mustard

olive oil

1.  Cook pasta al dente, according to package directions. Drain and rinse thoroughly in cold water.

2.  Get all your ingredients ready in a big bowl and toss with cold pasta.

3.  Mix together all the dressing ingredients. Drizzle in olive oil - a little at a time - until you get the good consistency for mixing.

4.  Gently mix the dressing in with the pasta and veggies. Chill several hours or overnight.

*I used the Kraft mayo with olive oil. It has a much better flavor.  

It's always best to make this a day ahead of time so the flavors can mingle.  

You can always change up the veggies. Add what you might have just hanging around.